Grilled Thai Steak and Ever So Grateful

It was a very long week last week but everything went well with my dad’s surgery.  Yesterday they discharged him from hospital and now he is recuperating at home.  We were all breathing a sigh of relief.  Still are if you want to know the truth.

So he’ll be causing trouble for a good long while now and we wouldn’t have it any other way!

As you can imagine I’m a bit backed up with blog posts and getting everything else back on track.  Kids are back at school this week so we’re winding down the summer the next couple of days.  Making sure they get back into the routine of things.

Last weekend I was in the mood for Thai flavours and decided to do a grilled steak with rice noodles.  We have had some success with growing fresh garlic this year and we also had ginger and cilantro on hand.

Grilled Thai Steak 1 2015

In a bowl mix 2 tablespoons peanut oil, 2 tablespoons oyster sauce, 2 tablespoons amino acid, 1 tablespoon lime juice, one to two teaspoons of fresh chopped cilantro, a large clove of garlic, finely chopped, and salt and pepper.  Add the steak to marinate for at least an hour.

Grilled Thai Steak 2 2015

When it is time to cook, heat up a couple of tablespoons of peanut oil.  Add a few cloves of garlic, finely chopped, and a couple of scallions, chopped.  Saute until the garlic starts to soften.  Add a cayenne pepper.  When slicing use gloves, saves on burning skin.  We keep the seeds but some may find that too hot.  Saute for a few minutes.

Grilled Thai Steak 3 2015

Add a cup of chicken stock and bring to a simmer.  I made the mistake of adding the rest of the veg too soon.  I like my veg on the crispy side.  If you like them soft then add the peppers and mushrooms when you add the stock.  Also add carrots.  I added a couple of tablespoons of green curry paste, a tablespoon of oyster sauce, a tablespoon of amino acids, and a splash of lime juice.  Continue to simmer.  As it cooks adjust the flavour to your liking.

Grilled Thai Steak 4 2015

Grill the steak to medium rare.

Grilled Thai Steak 5 2015

Take the leftover marinade and add it to the skillet and continue to simmer.  While the steak is resting add half a cup light coconut milk.  Add a few more teaspoons of freshly chopped cilantro at this stage as well.

Grilled Thai Steak 6 2015

While this is being created cook rice noodles according to the package.  Toss the noodles in the sauce and serve.  Top with the steak and peanuts.

Grilled Thai Steak 7 2015

I enjoyed this dish.  The heat was mild but you could always add more hot pepper as you cook.  Tonight we are doing Pad Thai for dinner.  Another one of our favourites!

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Grilled Pork Salad With An Asian Flair

I heard from my mum this morning and she wanted to know what I was feeding my kids as they are growing like weeds!  I wish I knew!  I know it can’t just be they have a tall dad.  I have one as well but I didn’t get very far with the height thing.  And I did eat my vegetables though for all the good it did me. 🙂

It is strange coming into the last bit of the school year.  Both kids are finishing up at each of their schools and getting ready to move up to the next school.  Which means a flurry of celebrations and year end events.  A lot of lasts.  My son’s school has a cookout for the whole school with activities outside.  They finish off with a water balloon toss with the oldest students and the teachers.  They absolutely love that bit!

A big change from when I was a kid though would be the new tradition of having a graduation for every level of school including preschool!  At least our son’s celebration is called a recognition instead of graduation.  It’s a bit much.  Don’t get me wrong, I’m insanely proud of our kids.  I love watching them grow and becoming fabulous people.  They are really coming into their own.

The other day I planned on grilling pork in an Asian marinade to put over salad.  Great plan until I realised we had run out of gas for the grill.  Plan B was grilling on the stove top.

In a bowl mix together the following:

4 tablespoons of peanut oil

3 tablespoons of oyster sauce

3 tablespoons of rice vinegar

1 tablespoon of lime juice

2 tablespoons of amino acid

3-4 finely chopped garlic

A couple of teaspoons of cilantro

Grilled Pork Salad 1 2015

Marinate the pork for at least an hour.  Also, take some of the marinade and marinate a few mushrooms.  If you are lucky enough to have a working grill on hand, grill away until the pork is cooked.  Otherwise continue with plan b.

Grilled Pork Salad 2 2015

While the pork is resting grill the mushrooms.

Grilled Pork Salad 3 2015

Slice the pork and mushrooms and top your salad with them.  For a dressing I quickly mixed up a bit of peanut oil, rice vinegar, and lime juice.

Grilled Pork Salad 4 2015

A great light meal for the hotter weather.  And we’ve since rectified the gas situation so no more plan b for the time being!

Greek Lamb Burgers and Going Batty

We were destined not to have a good night sleep the other night.  There is the usual noise of the dogs shaking at times and our cat sleeping by my head. She has an incredible talent for purring.  Loudly.  But you get used to the normal noises.  We weren’t getting the normal noises this night.

In the fog of my brain I heard what I thought was one of the dog peeing by the side of the bed.  Which didn’t make any sense at all.  So I dismissed it but then I realised Guinness was sniffing around the window by my side of the bed pretty intently.  At the same moment I remembered the craft bag with the jumper I’m knitting for my husband so I leapt out of bed (not a good idea for my back) and felt round and found everything dry.

So what was the sound?  The window is about 6 feet by 4 feet and has the winter plastic still on it because the window is a bit drafty.  Guinness kept alerting and sniffing at the window.  I hear what sounded like wings at first.  I was thinking a bird but there isn’t anyway for a bird to get in.  Then it sounded like a bug buzzing.  Then I heard the wings again.  So something got in.  A tiny bat.  Though big enough I still can’t figure out how it squeezed through.

Then we were stuck with how to get it out without killing it or it getting into the room past the plastic.  The end result was my husband going out through the guest room window and along the porch roof to our room to remove the screen. I sliced the plastic to unlock the window.  At this point the bat was up at the top of the window and still as could be.  I honestly thought it might have died.  Of course I was keeping my fingers crossed that his little friends wouldn’t join him and we’d wake up to a crowd of bats.  Luckily he eventually left.

We were so exhausted!  So I needed a quick meal because I just didn’t have the energy to do anything complicated.  I had some ground lamb and I was in the mood for some Greek flavours.  A burger and a salad would do the trick.

Greek lamb burgers 1 2015I’m so proud of myself.  Well I should say ourselves.  We grew herbs in pots.  Inside.  And they lived.  My skill set for gardening definitely lends to the outside bit of gardening.  One of the herbs we grew is oregano.   In a bowl chop a few cloves of garlic and add a teaspoon of fresh oregano.  Then add a couple of teaspoons of red wine vinegar and olive oil, a tablespoon or so of panko bread crumbs, and half a cup of feta cheese.  Season with salt and pepper then mix well without overworking the meat.  Form into patties.

Greek lamb burgers 2 2015While the grill is heating up mix up the tzatziki sauce and greek dressing.  Grill the burgers until they are done making sure you get a nice sear on them.

Greek lamb burgers 3 2015Throw together a quick salad and serve with the dressing and sauce.

Greek lamb burgers 4 2015

This was really good with a cabernet.  And gratefully last night was uneventful.  No more uninvited guests!

Roasted Mushroom Sundried Tomato Sauce

Meatless Monday is a big trend but I really wasn’t thinking about it last week when I was figuring out what to make.  Just a big coincidence that we had a bit too much meat in the preceding days and I wanted a vegetarian meal.  I didn’t think it would take me a week to post about it though!  And here we are back to Meatless Monday.

We’re into my favourite part of the year where the days are gorgeous and we’re in the garden.  The past few days have been spent getting some of our veg into the garden.  I’m behind the eight ball this year with the gardening so I’m trying to catch up bit by bit.  Hard to believe in a couple of weeks we’ll be transplanting the peppers and tomatoes.  We did better with the timing of starting seeds. It’s less like a jungle in the house.  It’s much more under control.

Roasted Mushroom Sauce 1 2015

This is a quick sauce with loads of flavour.  Slice a few mushrooms, drizzle olive oil over them and roast at 350F/175C until they are nice and brown.  Chop a handful of sundried tomatoes and a few cloves of garlic.

Roasted Mushroom Sauce 2 2015

In a skillet heat up a couple of tablespoons of olive oil and saute the garlic and sundried tomatoes on medium heat.  Near the end add the mushrooms.

Roasted Mushroom Sauce 3 2015

Add a bit of dry white wine and simmer to reduce a little bit to allow the flavours to develop.  While this is cooking prepare the pasta of your choice. Just before serving add fresh basil.

Roasted Mushroom Sauce 5 2015

Grate fresh aged cheese over the dish.  I used a combination of asiago and parmesan cheese.  Of course I added more after the photos.  🙂

The Lovely Yellow of Saffron…

It’s a busy week with the kids off from school.  For our daughter’s birthday we are redoing her room.  Which means lots of painting.  It’s strange because we’re getting rid of the little girl’s room and ushering in a young lady’s room.  I have to say I like her vision, it is going to look really elegant when it’s finished.

But it does put me in a position of figuring out dinner at the last minute.  I knew we had to use up some chicken but what to do?  A quick trip to the shop to pick up some saffron and paprika did the trick.

Saffron is not cheap but since you don’t need a lot in a dish it can last a very long time.

Saffron Chicken 1 2015Take about two tablespoons of hot water and steep a good pinch of saffron.  Set aside.

Saffron Chicken 2 2015Prep the other ingredients.  This whole dinner is cooked on the grill except the sauce.  For the veg I wanted to do skewers.  I brushed the veg with olive oil and white wine and seasoned with salt and pepper.

Saffron Chicken 4 2015Season the chicken with sea salt and paprika.

Saffron Chicken 3 2015Fire up that grill.  While the chicken, skewers, and the potatoes were grilling I did up the sauce.  In a small skillet I heated up a few tablespoons of olive oil, 1/4 cup of dry white wine, and two large cloves of garlic finely chopped.  Slowly simmer the garlic.  Then add the saffron and a cup of chicken stock.  Continue simmering to reduce down.  Then season with a bit of sea salt and paprika.  About a teaspoon each.

Saffron Chicken 5 2015I am so happy it’s warm enough to grill.  Really cuts back on having a bunch of pots to wash!

Saffron Chicken 6 2015Once the chicken is done, slice and serve with the sauce.

Saffron Chicken 7 2015This is a case where once the components come together the balance is really good.  The sauce by itself was a little sharp but add it to the chicken it was a delicious dish.

Now off to continue with the painting!

My Family Spoils Me with Amazing Food

Spoilt I tell you, spoilt.  Whenever I have a birthday or it’s a special holiday my family often creates lovely meals for me.  Several weeks ago I had my birthday and I was treated to a 3 course meal. Our son was up first with a fresh salad, my husband knocked it out of the park with an amazing sundried tomato risotto, and our daughter finished it off with her flourless chocolate torte.  And this is after our daughter started my day with breakfast in bed!  How lucky am I?

The other day I thought I would recreate the dish my husband made.  For the steak, I kept it simple.  While the risotto is cooking either pan sear it in butter or grill it.  All it needs for seasoning is sea salt and pepper.  This recipe is for two people.  Just double it for a family of four.

Sundried Tomato Risotto 1 2015I finely chopped half a red onion, several cloves of garlic, and a small handful of sundried tomatoes.  In a large skillet heat up a few tablespoons of olive oil and saute the onions until they begin to soften.  Also prepare about 2 cups of vegetable bouillon in hot water.  Add the garlic and tomato to the skillet.

Sundried Tomato Risotto 2 2015After a few minutes add 1/3 cup dry white wine and 1/2 cup of risotto.  Cook for a minute or so.

Sundried Tomato Risotto 3 2015Add the bouillon 1/2 cup at a time. Bring to a simmer.  While this is simmering grate 3/4 cup of fresh parmesan and asiago cheese.  Set aside.

Sundried Tomato Risotto 4 2015When the risotto is about 3/4 the way cooked add the cheese and any bouillon left.  Continue to simmer until the risotto is cooked, keeping in mind it should be a bit al dente.  At this time cook the asparagus for the side.  I just quickly simmer them in water for a couple of minutes.  They should still be firm.

Sundried Tomato Risotto 7 2015I have to say this is my new favourite risotto, my husband really had a fabulous idea!  I could just eat bowlfuls of this.  🙂

Black Garlic and the Craziness Quiets Down

I feel like school is out for summer.  It was a long tax season inside and outside of the office.  But hey the 15th of April comes around the same time every year so I knew I’d be able to breath soon.  A woman I do Zumba with asked if I’ve been cooking up a storm.  I wish!  Well, it’s not that I haven’t been cooking and things but there just wasn’t time to actually blog about it.

I did this dish a few weeks ago.  My husband found black garlic and thought I’d have fun trying it out.

Black garlic sauce 1 2015It’s an interesting ingredient that has been fermented.  The flavour that comes through is balsamic vinegar, so much so I double checked the container wondering if anything was added.  But no that is what comes out with the fermentation.

In a skillet heat up a couple of tablespoons of olive oil and add the chopped garlic.  For this dish I used two small bulbs.

Black garlic sauce 2 2015You want to cook the garlic on low to medium heat and let the flavour infuse into the oil.  After a few minutes add about 14 oz of diced tomatoes.

Black garlic sauce 3 2015While the sauce is cooking prepare the pasta of your choice.  Add it to the sauce.  Add a handful of fresh basil to the sauce.

Black garlic sauce 4 2015Serve with parmesan or asiago cheese grated over the dish.

Black garlic sauce 5 2015This simple dish has an amazing amount of flavour.  I have one more bulb of the garlic to use, oh the possibilities!

Now it’s time to catch up with all the blogs and get back into creating again.  🙂

Asian Meatballs and the Education System

Mind boggling.  That is how I felt last night when we were talking about school.  Both kids had tests yesterday.  Both mentioned how they had to finish them today.  I asked what they meant finishing it a day later.  Apparently that is the norm in our school system.  If you don’t finish it in time that is ok.  This just blew my mind.  Growing up if I didn’t finish a test in the set amount of time that was on me.

This really concerns me because as a parent I want the best education for our kids.  I don’t want education to be a limiting factor to whatever progress our kids make.  Last year the US was ranked 14th in the world when it came to education.  The past couple of years think tanks have mucked about with different ways the kids should be taught without really vetting the programs.  Common core has been a nightmare.  I’m sorry 2+2 does not equal 5!  I get that kids should learn to think through the process and understand how they got to the answer but it is not ok if the answer is wrong.

It is hard for me to understand the overall disconnect between what I see our teachers doing locally and how our students stand vs other countries.  The teachers our kids have, bar one, have been amazing.  They are dedicated to our kids, they work long hours, they work to try to tailor lessons for each student, and communicate with us.  So I have to think our system is held back at the higher level.  For example there is an OK senator who wants to cut funding to the AP History classes because it “teaches students what is bad about America”  It doesn’t promote “exceptionalism”.   Constantly chanting “We’re #1” isn’t leadership, it’s insecurity.

To rise back up the ranks, kids need to have positive learning experiences while being prepared for the real world.  They need to stop being let down by those who forget separation of church and state actually exists, to be allowed to actually learn science and the truth about history, and to know that 2 + 2 doesn’t equal 5.

We are fortunate that our kids love to learn and seek out ways to learn new things.  But not all kids have that support.

We did have a nice meal to go along with the enlightening conversation.  I was in the mood for meatballs and wanted an Asian flair.  And guess what my husband found at the co-op?

Asian meatballs 1 2015

Galangal!  How cool is that?  In a bowl I mixed up a half pound of beef with a few tablespoons of freshly grated galangal.  I found it to be very dry and flaky.  I also added chopped chives and couple of teaspoons of amino acids.  Otherwise known as gluten free soy sauce.  Then roll the meat into meatballs about an inch to an inch in a half in diameter.  In a skillet heat up a few tablespoons of peanut oil.

Asian meatballs 3 2015

Brown the sides of the meatballs then finish off in an oven heated to 350F/175C.  Meanwhile, saute chopped veg of your choice.  I did up peppers, scallions, garlic, carrots, and mushrooms.

Asian meatballs 4 2015

I messed up on the portion of sauce vs the portion of rice noodle.  I made enough sauce for two people but enough noodles for 4.  So I would double what I’m putting here.  Otherwise the dish ends up bland and trust me, the sauce wasn’t bland!  I added 2 tablespoons oyster sauce, a couple of teaspoons of amino acids, a few splashes of fresh lime juice, and a teaspoon of red pepper flakes.  Bring to a simmer and add a cup of homemade chicken stock.  Reduce down a bit then add the meatballs.

Asian meatballs 5 2015

Cook the rice noodles per the directions then serve with the meatball sauce.

Asian meatballs 6 2015

Next time I make this I will definitely increase the sauce because the flavour was amazing.  Just wish the rice noodles hadn’t dulled it down.

Lamb with Prosciutto Mushroom Sauce

Every once in awhile we’re confronted with how fast life really moves.  This weekend our daughter had her semi-formal at the middle school.  It was a masquerade ball which was a fabulous idea.  I wish we had that theme in one our school dances.  I had a great time help our daughter get ready.

It was striking to us though as it was obvious that she is no longer a little girl but a wonderful young lady.  I kept thinking back to the first time I helped her do her hair and makeup.  It was seven years ago for Halloween and she wanted to be a geisha girl.  She was small enough I had to have her on the bathroom counter so I could do her face.  Not being used to make up she kept twitching as I tried to do her eyes. 🙂

This time, as she is nearly as tall as I am, I had to reach up to curl her hair and do her eyes.  It seems like the past seven years have gone by in a flash.  And, if you don’t mind me saying so, she was stunning.  We are just so proud of how she is turning out.  Beautiful inside and out.

I was able to find time earlier this week to do some cooking and wanted to play around with prosciutto.  I thought prosciutto with mushrooms would be a lovely pairing.

In a skillet melt a few tablespoons of butter.  Season the lamb steak with salt and pepper and sear both sides of the lamb.

Lamb with prosciutto sauce 1 2015

Finish off in the oven at 350F/175C to be medium rare. In the same skillet melt a little more butter and add a cup or so of sliced shiitake mushrooms and saute until they start to brown.  Then add a few cloves of garlic that have been finely chopped with a teaspoon two of fresh thyme.

Lamb with prosciutto sauce 2 2015

Allow this to cook slowly to soften the garlic.  If the mushrooms soaked up a lot of the butter then add a bit more.  Add 1/2 a cup of dry white wine and let it slowly simmer and reduce down.  As the lamb is resting add about 1/3 cup of chopped prosciutto and stir well.

Lamb with prosciutto sauce 3 2015

As a side dish I roasted golden beets, parsnips, and potatoes.

Lamb with prosciutto sauce 4 2015

We need the good food to distract us from this crazy winter.  We got another 6 inches or so dumped on us this weekend.  We’re running out of places to put it!  Some spots in our garden are about 4 feet deep.  The actual snow fall is now mid-thigh to me.  We have a slight problem of our greenhouse being snowed in and we can’t get the door open.  Unfortunately our potting soil and pots are in there!  Our seeds have arrived so we need to get this sorted out within the next week.

Lamb with prosciutto sauce 5 2015

Spring can’t come soon enough this year!

Loaded Baked Potato Soup to Keep Us Cosy

We’re in the first peak of tax season so quick meals are key.  And given how cold and snowy it’s been, comfort food is a definite must.  We’re lucky it’s not as bad as the winter in the midwest last winter but you get to a point that cold is cold.

I’ve seen several pins and references to loaded baked potato soups.  The idea really sang to me so I thought I’d come up with my own recipe for this soup.

I cubed up a couple of red skin potatoes and covered them with homemade chicken stock.  Cover, bring to a boil, then reduce to a simmer until the potatoes are tender and cooked.

Loaded potato soup 1 2015

In a separate skillet cook up some streaky bacon, scallions, garlic, mushrooms, and thyme.  To hold up in the soup the bacon needs to be on the crispy side.

Loaded potato soup 2 2015

Once the potatoes are cooked through use an immersion blender to blend the potatoes until they are smooth.  Sprinkle a teaspoon or two of red pepper flakes into the soup.

Loaded potato soup 3 2015

Add a cup of cream and the bacon mixture and warm through again.  Season with salt and pepper.

Loaded potato soup 4 2015

Top with shredded cheese, sour cream, and some chives.

Loaded potato soup 5 2015

A good stick to your ribs soup!  It was even better the next day with the flavour of the red pepper flakes really coming through.  And it did the trick for pushing back winter.