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| Our dinner: Beef stir fry |
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| It was so good, you gotta try it! Got the recipe on the Today show. |
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Recipe: Ramen noodle stir-fry
Ingredients
- 10 ounces top loin, cut into thin strips
- 1 cup dehydrated mushrooms (shiitake, morel, etc.)
- 4 tablespoons soy sauce
- 1 tablespoon fresh ginger, rough chop
- 1 tablespoon chopped garlic
- 1 package Ramen Noodles (discard seasoning packet)
- 1 carrot, julienne
- 1/2 cup green onion, julienne
- 1/2 green bell pepper, julienne
- 1/2 red bell pepper, julienne
- 1/2 cup sugar snap peas
- 4-6 baby corn on the cob
- 1 teaspoon red pepper flakes
- The juice of 1 lime
- 1 tablespoon sesame oil
- 1 tablespoon sake
- 1 teaspoon white sesame seeds
- A few slices of lime
- A few sprigs of fresh cilantro
Preparation
In a small sauce pot, over medium-high heat, add 2 cups of water, dehydrated mushrooms, ginger, 1/2 tablespoon chopped garlic, and 2 tablespoons of soy sauce. Bring to a boil and turn the heat off. Add the ramen noodles, cover with a lid and let sit for 5-7 minutes.
In a large saute pan over high heat, add the sesame oil, beef, carrots, green onions, peppers, snap peas and baby corn. Allow the vegetables and beef to caramelize for 5-6 minutes. Add ½ tablespoon chopped garlic, lime juice, 2 tablespoons of soy sauce, red pepper flakes, and the mushrooms from the broth. You can add the ginger if you like. Let cook for 2-3 minutes, then add the sake and sesame seeds. Cook an additional 2 minutes to reduce the liquid. If you like a more "brothy" stir-fry, turn off the heat and continue to the next step.
Once the beef is finished, using tongs, add the noodles to the center of a plate or bowl. Add a cup or so of the vegetables and beef over the top, garnish with fresh lime and cilantro, then serve with a small drizzle of sesame oil.
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| Kensie's dinner: peas |
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| Wow, really mom? Mushed peas? |
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| Desert; Seven Layer Bars |
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| Such an easy recipe and unbelievably delicious. |
Seven-Layer Bars
Yield: 18 bars
1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
