Wednesday, September 16, 2009

Mongolian Beef

Elly Says Opa is a great food blog with AMAZING pictures. I'm almost embarrassed to post my picture of the recipe because her's is so much better! Oh well, no matter what it looks like, it tasted great. Mongolian Beef is my favorite entree at P.F. Chang's and while this didn't have the crispiness and the sauce was a little different, I thought this version was a great was on par with a take-out Chinese version. Best of all, it was quick and easy! A perfect weeknight dinner. I served this with brown rice and salad with ginger dressing.

Mongolian Beef
From Elly Says Opa

I followed the recipe exactly except for the grocery store's flank steak was HUGE so I got skirt steak instead, and only used 2 tbsp of corn starch.

1 lb skirt steak, sliced across the grain
2 tbsp corn starch
3 tsp. canola oil, divided
1/2 tsp grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp (heaping) red pepper flakes
2-3 large scallions, sliced

Pat the steak pieces and make sure they’re dry; then, toss the steak and cornstarch together. Be sure all pieces are fully coated, but shake off excess corn starch. Mix together the soy sayce, water, brown sugar and red pepper flakes.

Heat half the oil in a wok at medium-high heat and add the ginger and garlic. Once fragrant (30 seconds or so), add the soy sauce mixture. Cook for about 2 minutes and transfer to a bowl.

Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned. Pour the sauce back in and let it cook with the meat. Let the sauce thicken to your liking, and then add the green onions in just before plating.

Wednesday, September 9, 2009

Mustard-Herb Pork Tenderloin

I love pork tenderloin, but I seem to always make it the same way. I wanted to find a new recipe and went searching on Cooking Light to find one. I liked this one because it seemed easy and used ingredients I usually have or could sub with pantry items. Although Chad said this was good, he didn't give me his usual two thumbs up. I think he's crazy though because Mike, Kelly and I all thought it was really good! I do think I cooked it a little long...I don't have a meat thermometer because SOMEONE broke it so I was worried it would be too pink but it ended up not pink enough. Oh well, still tasty!

Mustard-Herb Pork Tenderloin
Adapted from Cooking Light

1/2 cup panko
2 tablespoons dried parsley
3 tablespoons grated fresh Parmesan cheese
1 teaspoon dried thyme
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 garlic clove, minced
Cooking spray

Preheat oven to 450°. Combine the panko, parsley, cheese, and thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.

Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

Wednesday, September 2, 2009

Mushroom Bruschetta

I had everything to make a chicken lasagna but when Chad decided to go watch the Red Sox, I threw that plan out the window...too much work for just me. I had some frozen meals but they didn't really sound appetizing so I looked around in the fridge for something delicious. I had some baby bellas that were for the lasagna and a bit of goat cheese leftover from veggie paninis last week. These inspired me to create a mushroom bruschetta. There's a great wine bar in downtown Tampa that has mushroom bruschetta with goat cheese and I love it. This was a good weeknight home-cooked version.

Mushroom Bruschetta

A container of sliced baby bellas, roughly chopped
2 cloves garlic, minced
Olive Oil
Fresh ground pepper
Goat cheese
Bread of choice, toasted (I had rosemary ciabatta rolls)

Heat pan on medium-high heat. Add a few drizzles of olive oil and a generous pat of butter. Add mushrooms and saute until soft, about 5 minutes. Add garlic and pepper and saute for one minute more. Add a small pat of butter and stir until melted.

Spread goat cheese on bread, and top with a generous amount of chopped mushrooms. Enjoy with a nice glass of white least that's what I did!

Note: Since I had bread with rosemary in it, I didn't add any spices to the mushrooms. If you use a plain bread, you could add some thyme or rosemary to the mushrooms.