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Sunday, February 28, 2016

Easy Chocolate Custard with Oreo and Bailey's Truffles

I made a dessert for the kids to take on their ski trip this weekend, and I had the ingredients left over to make this custard and truffles! 

1 1/3 cups Heavy Cream
1/3 cup Sugar
3/4 cup Semi-Sweet Chocolate Chips

4 Egg Yolks

Heat cream and sugar over medium heat, just to a bubble. (Do not boil) Remove from heat and add chocolate. Stir until melted and smooth. Beat the egg yolks and temper them (add a tiny bit of the hot liquid at a time until the eggs are warm). Add them to the chocolate mixture and return to heat. Heat over medium heat, stirring constantly, until smooth and thickened, about 6-8 minutes. (Do not boil) Cool and pour into 3 ounce custard cups or bowls. Cover and refrigerate until set, about one hour.

12 Oreos, ground into crumbs
1 cup Whipped Cream
2 tablespoons Bailey's Irish Creme

Combine the ingredients and spoon into a small bowl or pan. Freeze until firm. Scoop with a small melon baller. and serve on top of custard.

Wednesday, February 3, 2016

Beef and Broccoli with Cauliflower Rice

Beef and Broccoli served over rice with a substitution of cauliflower rice for those on the New Year's Resolution diets is the casserole of the week! Comfort food doesn't have to be fattening or loaded with carbs! Cauliflower is a great substitution for carb loaded vegetables and starches. It has a neutral taste that blends well with any flavors it is teamed. Try using it in place of rice or mashed potatoes!

 Cut carrots at a diagonal and boil in salt water until tender-crisp. Cut the broccoli into florets. I also used some of the stems. I sliced the stems thin and boiled them the same as the carrots. I also sliced onions into large wedges and cooked them in a little butter covered to steam them until tender-crisp also. It is important not to over cook the vegetables.

Cooked and cooled vegetables.

London Broil, sliced thin against the grain, marinading in 1/4 soy sauce and 2 cloves of minced garlic for an hour or overnight. Bring a skillet with 1 tablespoon of oil to medium high heat. Add the beef and cook about 1 minute per side or until done. Don't over crowd the pan. I cooked it in three batches.

Cauliflower Rice
Grate one head of cauliflower. I used my hand grater that I use for grating cabbage for slaw. Melt 1 or 2 tablespoons of butter in a sauce pan, add the grated cauliflower and toss to coat. Salt and Pepper to taste. Add a little water (about 1/4 cup or less) to create steam. Steam the cauliflower for about 6-8 minutes or until desired texture.

Make the sauce and add the vegetables and meat. Toss to coat and cook 1-2 minutes until hot. Serve over cauliflower rice or regular rice.

Beef and Broccoli

1 1/4 lb beef flank steak, cut into thin slices
2 tablespoons soy sauce
3 cloves garlic, finely chopped

1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes

2 cups fresh small broccoli florets
1 1/2 cups carrots, cut lengthwise
1 large onion, cut into wedges

Cauliflower Rice
1 head Cauliflower, grated
2 tablespoons butter
¼ cup water

In medium bowl, mix beef, soy sauce, garlic; set aside.
In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
In a 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Flip and cook 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
Add 1 tablespoon oil to the skillet; heat over high heat about 1 minute. Add broccoli and toss. Add ¼ cup water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli is tender-crisp. Boil the carrots in salted water until tender-crisp. Cook onion in butter and a little water until tender-crisp.
Mix sauce mixture again with wire whisk to recombine; pour into skillet. Return meat and vegetables to skillet.  Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Serve over cauliflower rice.

* As a short cut or money saver if you don't keep hoisin sauce around, you can use SunBird Beef & Broccoli Seasoning Mix. This mix has no MSG. I used it and it was delicious.

Monday, February 1, 2016

Simple Beef Stew

Sometimes the most comforting foods can be the simplest to make. I had stew meat in the freezer. I didn't have carrots or whole potatoes on hand, but I did have mashed potato flakes that the hubby bought when he went shopping last week. He also got some of that macaroni in the blue box! I know! Anyway! I dressed it up with sweet peas that I had on hand. My son rolled his eyes when his girlfriend, Aly mixed the stew, potatoes and peas all together, but I like it that way also! To each his/her own!

1-2 pounds of beef sirloin, cubed

salt, pepper and garlic powder
1-2 tablespoons oil
1 pkg onion soup mix

beef broth or water

Preheat the oven to 350 degrees.
Mix about 1 cup of flour with a generous amount of salt, pepper and garlic powder. Coat the cubes of beef with the flour mixture. Heat the oil in a skillet over medium high heat. Brown on all sides. If there is oil left in the pan, move the meat to the side and add a little flour to absorb the oil. Stir until smooth. Add enough broth/water to cover the meat. Stir in the onion soup mix. Cover and put the skillet in the oven. Cook for about 45 minutes or until the meat can be cut with a fork. Remove from the oven and place back on the stove top. If the gravy is watery, make a slurry of water and flour (about 2 tablespoons flour and just enough water to get rid of lumps) and add to the pan a little at the time, stirring constantly. Bring the stew to a boil. Serve over rice or mashed potatoes. Enjoy!