Chickadee

This recipe came out of my “frame>by>frame Quick & Easy Cookbook”. While it was easy, it was a little messy, so I wouldn’t necessarily categorize it as quick. With my cooking, I’m trying to branch out and choose recipes that I wouldn’t usually choose. Read: just because my mom didn’t cook stuff like this growing up doesn’t mean I shouldn’t give it a go! Anyways, this one was a huge hit. Ian was practically salivating just looking at the cookbook. I bought a pricier hunk of beef than I normally would, but wow, it was so tender and delicious. If you’re not worried about money, it’s worth it! Also, heads up: this is not hot by my standards (which are wimpy when it comes to spicy food), but if you have kiddos I probably wouldn’t cook this for them!

1 lb. beef tenderloin, cut into thin strips (opt: freeze for 1 hour before to slice easily)

2 tbsp grated ginger (or ginger juice - expensive, but a time saver if you cook Asian food!)

4. Heat 1 tbsp. of the sesame oil in a wok. Stir-fry the beef for 2-3 minutes. While it’s cooking, do step 5. Remove and set aside beef. Pour any extra liquid out of the wok.

5. In a separate bowl, stir together the stock, soy sauce, ginger, garlic, and cornstarch.

6. Heat the remaining sesame oil in the wok, add the broccoli, bell pepper, chile, and chili oil and stir fry for 2-3 min.

8. Return the beef to the wok and simmer until the juices thicken, stirring occasionally. Cook for an additional 1-2 min. Sprinkle with the remaining sesame seeds and season to taste with salt and pepper.

Jun 19

Here’s a book recommendation for you! This one’s been on the best-seller list for a long time now, and for good reason. I’m about half-way through, and it’s really thought provoking, and applicable to life in so many ways. It kind of makes me want to start my own happiness project, but honestly I think I’ll just learn from hers. Her blog has a lot of great content as well. Check it out!

Jun 16

Jun 12

Jun 11

Jun 05

May 28

May 08

Apr 30

Risotto with asparagus & walnuts

This was a fantastic healthy dinner, and super easy to cook - you can’t mess this up! We were going vegetarian that week, but I can imagine that you could sauté some chicken and throw it in if you so desired. Here is the recipe!

1 small onion, finely chopped

1 & 3/4 cups risotto rice (see below)

2/3 cup dry white wine

6 & 3/4 hot vegetable broth

7 oz. asparagas stalks, cut into 2 inch lengths

1/3 cup chopped walnuts

Parmesan cheese, to garnish

What is risotto rice, you ask? I had a hard time finding it at the store, but pick the rice that looks Italian. It is important to get this variety of rice, because it has a distinctive texture and regular rice will not cook right for this recipe. Here’s the HEB brand:

1. Heat the butter and olive oil in a large saucepan and fry the onion, stirring, for 3-4 minutes, until

2. Add the rice and stir over medium heat for 1 minute, without browning.

3. Add the wine and boil rapidly, stirring, until almost all evaporated.

4. Stir the stock into the pan a ladleful at a time, letting each addition be absorbed before adding more.

5. After 10 minutes, add the asparagus and continue cooking, adding stock when necessary.

6. After an additional 5 minutes, test a grain of rice - it should be “al dente” or firm to the bite.

7. Stir in the walnuts, then add salt and pepper to taste.

8. Remove from the heat and serve immediately, adding a slice of lemon and parmesan cheese to each bowl.