Take Out Fake Out | Beef with Snow Peas

March 26, 2013 by 24 Comments

Beef with Snow Peas | Once Upon a Recipe

Dudes, it’s Tuesday. And in case you didn’t know/needed a reminder, this week is a short one thanks to Good Friday. Which means, it’s basically hump day TODAY. Which means, we’re halfway to the weekend. I have big plans to pig out on ham (no pun intended) and chocolate this weekend. Easter Feaster!

Just call me the bearer of good news. I am here to make you smile.

Beef with Snow Peas | Once Upon a Recipe

And if a short work week + a long weekend isn’t enough to turn the corners of your mouth upwards into a $%@#-eating grin, then I’ve got a back-up plan.

Take out fake out!

Beef with Snow Peas | Once Upon a Recipe

Indeed friends, you are mere minutes away from creating a delicious take-out-esque meal right in the comfort of your own kitchen. Put those Chinese food menus aside and your phones down. In all honesty, I’m not a big fan of Chinese take-out. I rarely crave it, and when I do eat it – as good as it may taste during it’s consumption – I always feel less than great about an hour afterwards. Thanks MSG…not.

Beef with Snow Peas | Once Upon a Recipe

This recipe comes from trusty Ree over at The Pioneer Woman. I first made this dish many months ago and was stunned by how easy and flavorful it is, despite its short ingredient list and quick prep and cook time. Yesterday, after a hectic day at work and a severe case of the Monday blues, I was ready to give in to a dinner of cereal/toast/cookies, or some combination of the three, when this dish came to mind. A quick stop at the grocery store + 20 minutes in my kitchen = saved. Before I knew it I was planted in front of my TV watching the Girls season finale (recorded from last weekend – umm, loved it!) with a tasty meal. This is good stuff people.

Life is short. Make yourself a delicious dinner.

Beef with Snow Peas | Once Upon a Recipe

Beef with Snow Peas (slightly adapted from The Pioneer Woman)

Serves 4-6.

1 pound flank steak, sliced very thin

1/2 cup soy sauce

3 TBSP. rice vinegar

2 TBSP. brown sugar

2 TBSP. cornstarch

1 TBSP. fresh ginger, minced

1 garlic clove, minced

2 cups fresh snow peas, ends trimmed

1/2 cup chopped scallions (about 4-5)

2 TBSP. olive oil

4 cups cooked jasmine rice

Combine the soy sauce, rice vinegar, brown sugar, cornstarch, ginger, and garlic in a small bowl. Place the sliced flank steak in a large bowl and pour half of the mixture over top, tossing to coat. Set the remainder of the marinade aside.

Heat the olive oil in a wok over hight heat. Add the snow peas and cook for about a minute, stirring constantly. Transfer the cooked snow peas to a plate and set aside. Allow the pan to heat up again to cook the steak. Add half of the steak to the pan in a single layer, along with half of the scallions. Allow the steak to cook for a minute and then turn over, cooking for an additional 30 seconds. Transfer to a clean plate. Repeat with the remaining steak and scallions.

Add the first batch of steak back to the wok, along with the snow peas and remaining marinade. Stir for another minute, then remove from heat. Serve immediately over rice.

Beef with Snow Peas | Once Upon a Recipe

PS. I am on dessert-making duty for two Easter dinners this weekend. Any suggestions?!

Filed Under: Main Dishes Tagged With: , , , ,

Get Excited About Salad!

February 27, 2013 by 42 Comments

Get Excited About Salad! | Once Upon a Recipe

So I have this pet peeve. Something that really irks me. You wanna know what it is?

I’m going to tell you anyways. I mean, that’s why you’re here right? You allow me to talk incessantly about the crap that runs through my brain 18 hours per day and I reward you at the end of it all with a tasty recipe. It’s a mutually beneficial relationship we’ve got going on here. Capiche?

Back to the pet peeve. Restaurants that serve you a bowl of lettuce with a sprinkle of shredded carrots and call it a side salad. Dude, that’s not a salad. That’s lettuce with some shredded carrots on it.

Get Excited About Salad! | Once Upon a Recipe

In fact, I blame restaurants that make fake salads for turning people off of salads. Giving them a bad rep. Lettuce with shredded carrots on it isn’t exciting! It’s rabbit food!

But adding fun toppings like nuts, cheese, veggies, dried fruit, and a delicious dressing? Now that’s something to get excited about. Take the salad you see here, for instance. A bed of mixed greens is totally more exciting than plain ol’ lettuce. Toasted walnuts – yes. Dried cranberries – wicked. Creamy goat cheese – yes siree. Crumbled bacon – heck yeah. Top it off with a homemade vinaigrette and a hardboiled egg or two for some added protein and that right there is a complete and fantastic meal.

Get Excited About Salad! | Once Upon a Recipe

Dudes will like this salad too! (I credit the bacon for that one) I took this salad to a dinner party to serve as its own course (minus the hardboiled egg). It was a HUGE hit with the ladies and the dudes. The flavors work really well together and the whole thing is just so darn satisfying. I also included halved cherry tomatoes, but didn’t have any on hand when I made it again last weekend. I highly recommend that you add them as they provide a sweet little juicy pop.

Get Excited About Salad! | Once Upon a Recipe

Feel free to play around too! Think of this recipe as a guideline for creating a really well-balanced and flavorful salad. If you don’t like walnuts, try almonds or pecans. Not a fan of goat cheese? Try feta or parmesan cheese. Want to make this vegetarian? Omit the bacon. If you’re making a meal out of it, trying adding grilled chicken in place of the egg. Or grilled tofu! Tuna or salmon! The possibilities are endless. Get into it!

Get Excited About Salad! | Once Upon a Recipe

The Get Excited About Salad Salad (adapted from Oprah.com)

The cherry tomatoes aren’t shown here, but please add them if you can. As mentioned, if you’re making this as a side salad or for a salad course, the hardboiled egg or added protein can be left out. But if you’re making this salad into a meal, definitely add your protein of choice to ensure hunger satisfaction. The dressing is wonderful and could really be used on any salad. It will make more than you need for this recipe, so store any leftovers in a tightly sealed jar in the fridge and use on other salads throughout the week.

For the dressing:

  • 1/4 cup red wine vinegar
  • 1 shallot, finely chopped
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil

For the salad (serves 2 as a meal, 4 as a side):

  • 1/4 cup walnuts, toasted and chopped
  • 3 cups mixed greens
  • 1/4 cup cherry tomatoes, halved
  • 1 ounce of goat cheese, crumbled
  • 4 strips of thick-cut bacon, cooked and crumbled
  • 1/4 cup dried cranberries
  • 2 eggs, hardboiled (optional)

To toast the walnuts, spread them out onto a baking sheet and toast them in the oven at 350°F for about 8-10 minutes. Combine all of the dressing ingredients, minus the olive oil, in a small bowl. Slowly add the olive oil, whisking constantly as you do so. Set aside.

Combine the mixed greens, toasted walnuts, cherry tomatoes, and dried cranberries in a large bowl. Add the dressing (to taste – you will not need all of it) and toss to coat. Split the salad onto 2 (or 4) plates and then evenly sprinkle with the goat cheese and bacon. Slice the hardboiled egg and add one egg to each salad. Enjoy!

PS. I totally just made this again for dinner last night and added a fried egg. It was mega!

PPS. What makes a salad great for you?

Filed Under: Salads Tagged With: , , , , ,

Choose Your Own Adventure | Mac ‘N Cheese, Your Way

February 20, 2012 by 24 Comments

Remember those “choose your own adventure” books that were popular when you were a kid? The ones that allowed you to determine the main character’s actions and the plot’s outcome? Every few pages you would be given two or three choices, each leading to more choices and ultimately to one of many different endings.

Life is kind of like those books, when you think about it. Every day we are faced with choices. What to have for breakfast, which route to take to work, to strap on those running shoes and pound out that run or sit on the couch and drink wine, what to make for dinner, whether or not to smile at a stranger (which is almost always a good idea, in my opinion).

And all of these choices, no matter how small they might seem at the time, affect the larger twists and turns that our lives take. The moral of the story? Choose wisely friends. But at the same time, don’t take life too seriously. Having fun is important too.

Did you know that you can have fun with mac ‘n cheese? Did you have any idea how many choices you are presented with when it comes to making this delicious and comforting dish?

Let’s talk about these choices, shall we?

First, let’s talk about cheese. You can go the traditional route with a sharp Cheddar, or you can change it up with Gruyère, Fontina, Havarti, Gouda, you name it! Don’t forget an accent cheese, like Parmigiano-Reggiano, Feta, or Goat cheese.

How about pasta? Macaroni, shells, penne, rotini, any small pasta will do!

And not that cheese and pasta require any help in the deliciousness department, but there are some flavorful and fun things that you can add to the mix! Herbs and spices like fresh thyme, rosemary, sage, parsely, dry mustard, cayenne pepper, and nutmeg add some extra flavor, while add-ins like peas, carrots, brussel sprouts, mushrooms, spinach, bacon, and artichokes give a little more beef to the final product.

Finally, don’t forget the irresistible crispy topping, created with breadcrumbs, butter and garlic!

The possibilities are truly endless! Choose your own adventure friends. Have fun with life, and with your food!

Choose Your Own Adventure Mac ‘N Cheese (adapted from Fine Cooking magazine, Feb./Mar. 2012)

Now, this recipe takes some time to prepare, but I promise you, it is so worth it. Especially if you’re single like me – the leftovers fed me for lunch all week!

Step One: Mix the topping!

1 garlic clove, minced

3 TBSP. butter, melted

2 cups Panko bread crumbs, lightly toasted

Salt and pepper

2 TBSP. finely grated Parmigiano-Reggiano (optional)

Stir the garlic into the melted butter. Put the breadcrumbs into a medium bowl and drizzle the butter over top. Add in the salt and pepper, and Parmigiano-Reggiano (if using). Mix well and set aside.

Step Two: Make the cheese sauce!

4 TBSP. butter

1/4 cup all-purpose flour

3 1/2 cups milk (at least 1%)

Salt, to taste

4 cups cheese of your choice, plus up to one cup of an accent cheese

Herbs and spices (up to three, and up to 1 tsp. of each, depending on what you’re using)

Melt the butter in a heavy saucepan over low heat. Whisk in the flour and continue to whisk over low heat for about 3 minutes. The mixture will be bubbly and frothy. Slowly add the milk, whisking constantly until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Increase the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for about 10 minutes. Remove from heat and add the cheese, as well as the herbs and spices (if using). Season to taste with salt. Set aside, but keep warm.

Step Three: Cook the pasta!

Bring a large pot of water to a boil over high heat. Add 1 lb. of your choice of pasta and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Step Four: Mix it all together!

Add the cheese sauce and your choice of add-ins (up to 3 cups total) to the pasta and gently stir to combine. If you’re using bacon, pancetta, or bacon, cook ’em up first. If you’re using any veggies, like brussels or asparagus, steam or sauté them before adding them in.

Step Five: Bake!

Transfer the pasta mixture to a 9×13 inch baking dish that has been sprayed with non-stick spray. Evenly sprinkle the breadcrumbs over top. Bake at 350°F until the top is golden, about 15-20 minutes. Serve immediately.

For the batch of mac ‘n cheese pictured here, I used small shell pasta, Gruyère and Fontina cheese (accented with Parmigiana-Reggiano), fresh parsely and a pinch of cayenne, and brussel sprouts and pancetta. It was a true masterpiece! Next time, I’m going to try sharp Cheddar with peas and ham, and elbow macaroni for a more traditional mac ‘n cheese. See? Endless possibilities. Let your imagination run wild!

Filed Under: Main Dishes, Pasta Tagged With: , , , ,

Enough Said | Black Bean Chili and Cheddar Cornbread

February 3, 2012 by 11 Comments

There really is no explanation needed for the meal pictured above.

It’s Winter. It’s cold out, it gets dark much too early, and most often, leads to cravings for warm, hearty soups and stews. Now, I know that there are a kazillion chili recipes out there, and this might not look like anything special. But it was definitely the best pot of chili I’ve ever made, and so I thought I’d share what went into it. And the cornbread? Chili’s most reliable wingman.

About a year ago, I started adding cocoa into my chili after reading a recipe by Deb from Smitten Kitchen. It might sound strange at first, but the cocoa adds a beautiful richness to the chili. I haven’t made a batch without it since. Don’t be afraid – give it a shot! I promise the chili won’t taste like a chocolate bar. Even though that would be pretty awesome.

Can you believe that I used to hate cornbread?! I claimed that it was disgusting and dry…and then came to the realization that the last time I ate cornbread was at a rather questionable establishment, and that perhaps I should try making my own. Guided by reliable sources, such as Ree and Jenna, I realized that it ain’t so bad. In fact, it’s really good! Now me and cornbread are likethis. This particular cornbread recipe gets a little extra somethin’ from the addition of some sharp cheddar cheese. Served warm with butter and a drizzle of honey. Total magic. For realsies.

Friends, if you’re looking for a comforting meal this winter, give this dynamic duo a try. Maybe this weekend? I hear there’s a big football game on…or something like that…and chili is wicked sports party food! Alongside a pint (or four) of beer, you just can’t go wrong.

Black Bean Chili

2 TBSP. olive oil

1 onion, chopped

4 garlic cloves, crushed

1 medium zucchini, cut into small chunks

2 carrots, chopped small

1 cup mushrooms, sliced

4 TBSP. chili powder

2 TBSP. cumin

1 tsp. smoked paprika

2 TBSP. cocoa

Pinch of cayenne pepper (optional)

1 tsp. salt

Pepper to taste

1 large can diced tomatoes

2 cans black beans, drained and rinsed

1 can brown beans in tomato sauce

2 TBSP. tomato paste

In a large pot over medium-high heat, heat the olive oil and add the onions, cooking for a few minutes, until soft. Add in the garlic, zucchini, carrots, mushrooms and cook for a few minutes longer. Add in the spices, cooking for a minute more. Add the tomatoes, beans, and tomato paste and stir well to combine. Allow everything to simmer for at least 30 minutes (longer if possible), stirring occasionally. This is the perfect time to prepare the cornbread!

PS. I added the zucchini, carrots and mushrooms for extra bulk and nutrition, but feel free to substitute for whatever tickles your fancy.

Cheddar Cornbread  (adapted ever-so-slightly from Eat Live Run)

1 cup yellow cornmeal

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup sugar

1 (heaping) cup grated sharp cheddar cheese

2 eggs

1 cup buttermilk*

1/4 cup butter, melted

Preheat your oven to 400°F. Whisk together the cornmeal, flour, cheese, baking powder, baking soda, salt and sugar. Add the buttermilk, eggs and melted butter and mix well to combine. Pour the batter into a greased 9-inch baking dish and bake for 30 minutes, or until golden brown. Serve immediately with butter and honey (and chili)!

*If you don’t have buttermilk, combine 1 cup of milk with 1 TBSP. white vinegar and allow to sit for a few minutes before adding to the rest of the ingredients. Instant buttermilk!

Filed Under: Bread, Sides, Soups and Stews, Vegetables and Legumes, Vegetarian Tagged With: , , , , , ,

A Healthy Dose of Optimism | Lentil and Mushroom Bourguignon

January 30, 2012 by 8 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Life is full of good days and bad days, and in-between days. Some days you might have difficulty putting one foot in front of the other, other days you might have limitless energy. Some days are productive, others less so. Some days might bring good moods, others might bring sour moods. Some days you might have tunnel vision, other days you’re capable of seeing the bigger picture. That’s just how life works.

But for those less-than-optimal days, I have a suggestion. Actually, Jessica does. Please take a moment to watch.

 

Seriously, don’t even try to tell me that you’re not smiling right now.

Or giggling.

Or thinking about what you like about your life.

 

 

 

 

 

 

 

 

 

 

 

 

The part where she claps authoritatively after saying “I like my whole house!”…I just can’t not giggle. It’s impossible. Thank you Jessica, for that little dose of optimism – that reminder of all of the good things in my life. I like my haircuts too…well, usually…

Now that we’re smiling, let’s make some dinner, shall we? I think this hearty lentil and mushroom bourguignon will leave you smiling too…with a happy belly to boot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lentil and Mushroom Bourguignon (adapted from Treehugger)

1 TBSP. olive oil
1 small onion, finely chopped
2 TBSP. butter
4 garlic cloves, crushed
1 tsp dried thyme
2 large portobello mushrooms, sliced
3 cups cremini mushrooms, sliced
1 cup cooked brown lentils
1 cup red wine
1 TBSP. flour
2 cups vegetable broth
1 TBSP. tomato paste
Salt and pepper to taste
Sour cream and parsley for garnish (optional)

In a large skillet, heat the olive oil and sauté the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then just start to brown. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping the bottom of the skillet, until the wine has almost cooked off. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the broth and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. Serve hot over buttered egg noodles.

 

 

 

 

 

 

 

 

 

 

 

 

Have a great week friends! And remember, you can do anything good. 🙂

Filed Under: Main Dishes, Vegetables and Legumes, Vegetarian Tagged With: , , ,

This Year… | Morrocan-Style Turkey and Chickpeas

January 6, 2012 by 11 Comments

 

 

 

 

 

 

 

 

 

 

 

 

….I will drink more water. I will not be deterred by the fact that I may have to visit the little ladies’ room 132 times per day, but that’s the price you pay to be hydrated. Now, if you’ll excuse me for a moment, I have to pee.

…I will find more reasons to celebrate. After the most fantastic New Year’s Day (full of lobster tail and steak, and champagne with wild hibiscus flowers – mega-awesome start to the new year), I have concluded that it’s important to celebrate more often. Obviously not every day, and not to the extent of overpriced shellfish and bubbly, but…who says you need to wait until a holiday to celebrate? This year, I will find more reasons to celebrate. Big and small. And I will drink more champagne (duh).

…I will be more kind. To others and to myself.

 

 

 

 

 

 

 

 

 

 

 

 

….I will challenge myself more in the kitchen. I’m going to stretch a little outside of my comfort zone this year. Watch out yeast! You’re mine. Scallops, I’m going to learn how to cook you into mouth-watering goodness. And I will become a better cupcake decorator.

…I will be more organized. People who know me would probably roll their eyes at this statement. Most people think I’m super organized. But it’s all a big front…I’m floundering just as much as the rest of you. But this year, time to tighten up. I’m going to start by tackling that dang room.

…I will get more sleep, so that I need less caffeine to get through the day. I’ve developed an unhealthy coffee habit that needs to be brought under control. I blame my lovely little french press.

…I will try to achieve at least one of the aforementioned goals. Goals, people. Not resolutions. Resolutions tend to fail before the words even leave my lips. But these are just goals, and the world ain’t gonna end if I don’t achieve them. But I’m gonna try.

That is all.

 

 

 

 

 

 

 

 

 

 

 

 

As part of my “get more organized” goal, I have been making weekly meal plans for myself. I make my plan, buy my groceries, and try to follow the plan for each day. Hopefully this will translate into healthier meals, and less eating out. And of course, fewer dinners comprised solely of cereal or cookies. 

Moroccan-Style Turkey and Chickpeas (adapted from Cooking Light magazine, Dec. 2011)

1 pound ground turkey

1 TBSP. olive oil

2 medium onions, sliced vertically

1 large carrot, peeled and cut diagonally

1 1/2 tsp. ground cumin

3/4 tsp. ground cinnamon

1/2 tsp. ground coriander

1/2 tsp. black pepper

Pinch cayenne pepper (or more if you like it hot)

2 cups chicken broth

1/2 cup raisins

3 TBSP. tomato paste

Zest of one lemon

1/2-1 tsp. salt (to taste)

1 can of chickpeas, drained and rinsed

Juice from half a lemon

1/2 cup fresh cilantro or parsley, chopped

In a large skillet over medium-high heat, cook the ground turkey until browned. Remove from the pan and set aside. Heat the olive oil over medium high heat. Add the onions and carrot, and saute for about 4 minutes. Add in the spices (cumin, cinnamon, coriander, black pepper, and cayenne) and cook for another minute, stirring constantly. Return the ground turkey to the pan. Add in the chicken broth, raisins, tomato paste, lemon zest, salt, and chickpeas. Allow to simmer for 8-10 minutes, or until slightly thickened. Remove from heat, add in the lemon juice and cilantro or parsley (if desired). Enjoy immediately over rice, couscous, quinoa, or whatever your little heart desires.

This really is a warm and comforting dish, and so easy to prepare. I ate leftovers for a couple of days afterwards, and the flavors really become more pronounced after a little nap in the fridge. Apologies for the horrendous lighting situation (the sun is still setting before I drag my butt home from work), but a solution is on the way! And no, I’m not quitting my job. 

Filed Under: Main Dishes Tagged With: , , , , ,
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