Stirfried Beef with Zucchini, Ginger and Scallions

I grew up with amazing stirfries that my mom used to make for us all the time. My favourites were beef and brocolli, beef and zucchini and beef and green beans.

Although I also stirfry quite often for my family, I can never get them tasting quite as good as my mom's. That is, until this one. Usually my veggies are overcooked, my meat is a little on the chewier side, or the flavours just aren't the same. But it seems that I finally got one right. I managed to achieve a similar balance of flavours to the stirfries I remember and kept the meat tender and the veggies al dente.

The tricks?

- Starting with good meat, thinly sliced across the grain.

- Cooking everything separately. First browning the meat and removing it from the pan when it is just browned but not necessarily completely cooked. The slices are so thin that between residual cooking once removed from the pan and the additional cooking time once added back to the pan, they cook quickly and completely faster than we think. Then cooking the veggies until just fork tender. Doing these steps allows you to control the cooking time of the two main components, which cook at vastly different rates.

Hopefully this is a sign of great stirfries to come?

Meaty Coconut Kale Soup

Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.

I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).

On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.

Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

One Pot Beef Stew

Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.

So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

Stuffed Summer Squash (Ground Beef, Lentil & Brown Rice Stuffing)

One of the greatest things about summer are the farmer's markets. Today I walked down to one and as always, found an amazing selection of seasonal and local summer fruits and vegetables. blueberries, raspberries, cherries, beets, potatoes... but what really caught my eye were the beautiful round summer squash.

I have lots of squash bursting out of my garden these days, but none that are this shape. So of course, I had to get some!! 

Fresh & Filling Asian Lettuce Wraps

As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...

Blue Cheese, Walnut & Quinoa Chopped Salad

Panzanella Salad (Italian Bread Salad)

Couscous Salad

Chicken Waldorf Salad

Four Bean Salad

Kale Salad with Dried Cranberries, Walnuts and Boursin

Summer Quinoa Salad with Chicken and Apple

Chunky Greek Style Pasta Salad

Lentil & Chickpea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.

Beef Dip with Rosemary Garlic Butter

There is something about beef dip that is so comforting. And in times like these, when the summer whether hasn't quite kicked in yet; when spring showers and grey skies push you into sweats and winter behaviour, a beef dip seems like the answer to life's problems.

The great thing about making a beef dip is that it requires very little effort and makes enough food to get you through the rainy day blues. Served with great bread and a rosemary garlic butter, this sandwich just cannot be beat!

In this recipe, I use a slow cooker for the first time. I borrowed this slow cooker from my sister to see how it works. To be honest, I still don't have any inclination to get one for myself. I find that it's another appliance that I need to store and that takes up counter space. If you are like me and don't have a slow cooker, this recipe works just the same in a large casserole covered and put into the oven and left to cook low and slow (at about 250-275 degrees Fahrenheit) or on a low stove top.

Spaghetti and (Turkey) Meatballs

 

Who doesn't love spaghetti and meatballs? It is comforting and delicious, and has some sort of romantic quality (yes, too much time watching Lady and the Tramp....). But seriously, it's a home and restaurant favorite for so many people, including myself.

I love making spaghetti and meatballs. You can pan brown them or bake them, and you can make them traditional or you can spice things up with a variety of flavour combinations. In this case, I made my meatballs with ground turkey and lots of yummy, flavourful ingredients including feta cheese and basil. If you prefer other types of meat, you could use beef or a combination of beef and pork. You can even turn this mixture into a meatloaf (just bake in a loaf pan at 350 degrees Fahrenheit for at least 45 minutes, until the meatloaf is cooked through).

Turkey Meatballs

Makes about 36 meatballs

Meatball Ingredients

1 Small Onion, finely chopped

3 cloves Garlic, minced

1 Large Egg

1/2 cup Bread Crumbs

2 tbsp Ketchup

1 tbsp Dijon Mustard

1 tbsp Dried Basil

1/4 cup Crumbled Feta

Salt and pepper 

500 grams Ground Turkey

Extra Virgin Olive Oil

3 cups Marinara sauce or Pasta sauce of choice

1/2 cup Water

Cooked Spaghetti

Mix together all meatball ingredients except the turkey. Add the turkey and lightly mix by hand until all is incorporated. Shape into about 1" balls.

Coat the bottom of a large frying pan with olive oil and heat over medium-high heat. Add the meatballs (you might need to do this in batches). Cook until nicely browned on all sides, 3-4 minutes. Drain off excess oil from the pan. Reduce the heat to medium low.  With all of the browned meatballs in the pan, add the tomato sauce and water.  Simmer until the meatballs are fully cooked, about 5-8 minutes. Season the sauce to taste with salt and pepper. Serve with spaghetti or pasta of choice

Stir Fried Beef and Vegetables

Stir fries are great because they are simple, quick and versatile. Choose your protein and veggies (or skip the protein), add a few pantry ingredients, and voila... dinner is served!

My favorite combination for a stir fry is beef with some crunchy green vegetables. My preferred vegetable for this stir fry is broccoli and that is generally how my mom used to make it. However, because my husband doesn't like broccoli, this dish has been modified in our household and is now made with celery, bok choy, green beans, zucchini and just about every other green vegetable that you can think of.

In this recipe, I am using a mixture of celery and baby bok choy. Use whatever vegetable you like and use a quantity suitable for 2 servings.

Easy Valentine's Day Meals

Happy Valentine's Day!

Going out to a restaurant on Valentine's Day is not my favourite thing. The reason is because I feel that you get crammed in like a sardine, the experience is expensive and the menu might be limited or set, the service is sub par, and on top of it all, you are rushed to leave so the table can be set for someone else.

So, I prefer to make a quiet and delicious dinner at home.

Now you are probably thinking.. what if I mess it up? I can't cook an impressive dinner! Yes you can! And here are a couple of simple main courses to help you through.

Add a nice tossed salad and a simple dessert (strawberries and ice cream or whipped cream anyone?) to accompany any of these dishes and dinner is served!

Bon Appetit!

Slow Cooked Short Ribs in Maple Stout

Meat on a bone...I don't care what anyone says, but meat cooked and eaten off the bone tastes better. Always. This applies to chicken, pork, beef, you name it. The flavour and moisture of the meat is just far superior.

Having said that, I have this ongoing fascination with short ribs. I see them all the time, and they have been on the "list of things to do" for ages. But, I have never gotten around to cooking them. That is, until now.

We were celebrating my brother in-laws successful completion of a real estate appraisal course. So, I figured, what better time than to cook some tasty meat that this occasion?

I found a recipe for slow cooked short ribs from the Canadian Living test kitchen that used Guinness. When I went to the liquor store, I found large bottles of local maple stout. First of all, you can't say no to supporting local business. Second, the sweetness and flavour of maple just sounded like it would be perfect for the short ribs. So, that's what I bought.

Beef Stew

My husband requested beef stew the other day. So, I went out and bought everything that I needed to make stew.  After a bit of thought, something occurred to me.... the stew that I was thinking of may not have been the stew my husband was thinking of. I mean, usually when he requests something particular, it's a dish that his mom used to make and he wants me to try to recreate. But beef stew? With potatoes, carrots and tomato? Never seen him mom make that! So, I thought I would ask.

And I was right. He was actually thinking of something similar to Blanquette de Veau (French Veal Stew) or some kind of slow cooked meat in a brown sauce and starch on the side.

Oh well. With the ingredients already in the fridge, I decided to go ahead with a traditional (well, by North American standards) beef stew.

Despite the fact that it wasn't what my husband had in mind, he loved it. And so did I! The ultimate comfort food!

Dan Dan Noodles (Noodles in Spicy Peanut Sauce)

One night, I went for dinner at a place in Vancouver that makes handmade noodles called Peaceful Restaurant. Let me tell you, the food was fantastic. So tasty and exactly what I wanted. 

However, there was one small issue. It was packed. And I mean packed, line up out the door kind of packed. So packed in fact, that when we were ordering, the waitress asked us if we would want anything else because they only allow you to order once. Basically what she was saying is to order, eat and leave because there were other people to feed.

Despite the rushed experience, the food was delicious. Especially one of the dishes called Dan Dan Noodles. It was basically ground beef in a spicy peanut sauce tossed with homemade noodles. After finishing the noodles, we practically lifted up the bowl and drank and sauce it was so good. So, from that moment, I decided I had to recreate it.

More Tea Party Ideas: Greek Skewers & Mexican Taco Cups

On the topic of tea parties, here are a few other great tea party ideas. Of course, like the BBQ Chicken Pitas with Zesty Slaw earlier, they could also be used as creative starters for a dinner party, a light and fun lunch or appetizers before a party! They are so versatile and look great! Plus, a lot of the components can be made ahead.

These are fun, colorful dishes that can be made for 4 people or 40 people. So try them at your next social get together and let me know what you think!

Greek Skewers

Makes as many as you want

Feta Cheese

Extra Virgin Olive Oil

Oregano

Kalamata Olives

Cucumber, cut into about 2 cm cubes

Cherry Tomatoes

Red Onion, cut into about 2 cm pieces

Wooden Skewers, soaked for about 10 minutes (I think it helps everything slide on better, but not mandatory)

In a bowl, mix the olive oil and oregano. Cut the feta cheese into about 2 cm cubes. Toss in the olive oil and oregano.

Then just assemble the skewers... Cherry tomato, red onion, olive, feta, cucumber, tomato. Simple, tasty, and good looking!

Mexican Taco Cups

Make a few or a lot!

Ground Beef

Chili Powder

Ground Cumin

Salt and Pepper

Romaine Lettuce, Shredded

Salsa

Sour Cream

Guacamole (homemade or pre-made)

Cherry tomatoes, sliced

Cheddar Cheese, grated

Tostidos "Scoops" Tortilla Chips

Heat a pan over medium-high heat. Add the ground beef and season with chili powder and cumin (about 1 tsp of each for each 250grams of meat). Cook until there is no pink left and season to taste with salt and pepper. Let cool.

In a bowl, mix together equal parts of sour cream, salsa and guacamole (1/3 cup of each should be more than enough to start).

Assemble the cups: put about 1/2 teaspoon of ground beef mixture on the bottom of the tostido cup. Top with about 1/2 teaspoon of the sour cream mixture. Then add a little grated cheese, shredded lettuce, and top with a slice of cherry tomato.

These are best eaten immediately. The longer then sit, the tortilla chip becomes a little soggy.

Rosemary & Garlic Veal Shanks

It's still winter.... even in Damascus. Clearly the Damascene winter is milder than the Canadian ones I am used to, however, I think all the moving and travelling in the Middle East has warmed my blood. After all, what Canadian can be freezing to the bone at 10 degrees Celsius?

So, I think a nice, wintery, rib sticking dish is in order. Slow cooked, rich, sauce laden veal shanks with garlic and woody, aromatic rosemary sounds good to me? Any objections?

Rosemary & Garlic Veal Shanks

Serves 4

1 kg Veal Shank (4 pieces)

1/2 cup Flour seasoned with Salt and Pepper

1/4 cup Olive Oil

3-4 sprigs Rosemary

6 cloves Garlic, whole and peeled

2 Large Onions, cut into quarters

1/2 cup White Wine

3 cups Vegetable Stock

Preheat oven to 160 degrees.

Place the seasoned flour in a large dish. Coat each veal shank with the seasoned flour. Heat the olive oil in a large, oven proof pan on medium-high heat. Add the veal shanks and cook for about 3 minutes on each side, until seared and browned.

Add the rosemary, onions, and garlic to the pan and let cook for about 2 minutes. Add the white wine and bring up to a boil. Then add the vegetable stock. Remove from heat, cover with foil.

Place in the preheated oven for about 2 hours, until the veal shanks are fork tender. Remove the veal shanks from the pan. Place the pan on the stove top over medium high heat. Reduce the sauce to about half.

Serve the veal shanks and sauce with rice, potatoes or polenta.

Chinese Beef & Green Bean Stir Fry

One of my favorite Chinese dishes is Beef & Brocolli Stirfry. And somehow, my mom's is always the best. Everytime I go home, I ask her to tutor me again on this dish. And everytime I go back to my house, I try it and it never tastes the same. I don't know why. Must be that thing about your Mom's cooking.

Anyway, for my birthday, I decided to try it again. However, since brocolli isn't very common over here, and my husband isn't really a fan, I made it with green beans. Served with steamed rice, it was delicious, but the reality is, it will never be as good as Mom's.

Chinese Beef & Green Bean Stir Fry

Serves 4-6 people

1 kg Beef, cut into thin slices across the grain

1 kg Green Beans, trimmed and cut into 2 1/2 inch pieces

Marinade Ingredients

2 tbsp Rice Vinegar

1 tbsp Sugar

1 tbsp Soy Sauce

1 tbsp Water

2 tbsp Corn Starch

Other Ingredients

1/4 cup Oyster Sauce

1/4 cup Dark Soy Sauce

2 tbsp Cornstarch

1/3 cup Water

5 cloves Garlic

1 inch piece Ginger , cut into slices, then sticks

Vegetable Oil

Salt to taste

Place the beef in a bowl or ziplock bag. Add all the marinade ingredients except the cornstarch. Massage into the beef. The sprinkle in the cornstarch, ensuring the beef is coated with it. Place in the fridge for 30 minutes to 1 hour.

In the meantime, blanch the beans in boiling water until they turn bright green. Drain and rinse under cold water so they stop cooking.

In a small bowl, mix together the cornstarch and water to make a slurry (Chinese method of thickening).

Heat a wok or large sautee pan on high heat. Add about 1/4 cup vegetable oil. Add the beef and cook for about 3-4 minutes until browned on all sides. Remove the beef from the pan and set aside.

Add another tablespoon of oil to the pan. Add the garlic and ginger and cook for 2-3 minutes, stirring constantly so it doesn’t burn. Add the blanched beans and fry for about 1 minute. Add the beef back into the pan. Stir in the oyster sauce and soy sauce. Then add the slurry. As soon as the mixture thickens up, it is ready to serve. Add salt to taste. Serve with steamed rice.

Bleu Cheese Burgers with Homemade Buns

Who doesn't crave a good burger once in a while? Be it chicken, meat, or veggie, a burger is always a comforting, easy to please kind of meal.

Personally, I crave the meat variety. A nice, homemade juicy beef burger with that smoky charcoal grill taste. And of course, stuffed with some pungent bleu cheese then served on a home baked bun topped with all sorts of condiments? To die for!

Above is an example of how to "stuff" the burgers. Take the meat and flatten into a patty. Place some cheese in the middle, then close in all the sides to make a sort of ball. Flatten and you've got your stuffed burger!

Of course, if you don't have time to make buns, you don't have to....

But honestly, it doesn't take a whole lot of work, and look at the results!!

Bleu Cheese Burgers

Makes 8 burgers

1 kg Ground Beef

1 Large Onion, chopped

3 tbsp Dijon Mustard

1/4 cup Ketchup

1 tsp Salt

1 tbsp Fresh Black Pepper

100 grams Bleu Cheese (divided into 8)

Olive oil

In a large bowl, combine all ingredients except the bleu cheese. Divide the mixture into 8 parts. Form each part into a large flattened patty and place 1 part of the blue cheese in the centre. Fold the edges of the patty over the bleu cheese to close. Repeat with the remaining beef to create 8 patties stuffed with bleu cheese.

Rub each patty with a little olive oil. Place the patties on a preheated grill or grill pan and cook for about 3-4 minutes on each side, until there are grill marks on each side and the patties are cooked through.

Serve with homemade buns and condiments.

Whole Wheat Burger Buns

Recipe from http://www.acefitness.org/healthyrecipes/882/whole-wheat-burger-buns

Makes 8 buns

1 cup low-fat milk, room temperature

1/3 cup lukewarm water

2 1/4 tsp Active Dried Yeast

1 large egg, at room temperature (see Cooking tip), lightly beaten

2 teaspoons sugar

1 teaspoon salt

1 tablespoon extra-virgin olive oil, or canola oil

2 cups whole-wheat flour

1 1/2 cups (appr unbleached all-purpose flour

Cornmeal, for sprinkling

Place the warm water into a small bowl and sprinkle in the yeast. Let stand for about 10 minutes.

In a large bowl, whisk the egg. Add the milk, sugar, salt, oil and yeast mixture. Slowly add the flours, stirring to create a soft, sticky dough. Turn out onto a floured board and knead for about 10 minutes. Return the dough to a lightly oiled bowl, cover, and let rise for about 1 hour, until doubled in bulk.

When the dough has doubled, turn it out onto a floured surface and knead for about 3 minutes. Divide the dough into 8 equal pieces and let rest for about 10 minutes.

Lightly dust a baking sheet with cornmeal. Shape each piece of dough into a tight ball and place on the prepared baking sheet a few inches apart. Cover and let rise for about 30 minutes, until they have risen by half. Gently press down on the buns to flatten a little. Let them rise for another 20 minutes. Preheat the oven to 375°F.

Bake the buns on the center rack until golden and crusty, about 25 minutes. The bottoms should sound hollow when tapped. Cool on a wire rack for at least 15 minutes before slicing.

Not Your Average Cabbage Rolls

Cabbage rolls can be interesting! They really can! Let me prove it by sharing my recipe for these classics.

Usually filled with meat, my rolls are filled with a mix of ground beef, bulgar wheat, and veggies making them healthier and a little more interesting. I also added some fresh lemon to add a nice sharpness and then topped with a homemade tomato sauce.

Not Your Average Cabbage Rolls

Makes 24 rolls (serves 8) – 2 casserole dishes

1 Large Head of Cabbage

For the Filling

1 1/2 cups Bulgar Wheat, dry

2 tsp Vegetable Oil

500 grams Ground Beef

1 large Onion, small dice

1 cup Carrots, cut in small dice

1 cup Eggplant, cut in small dice

1 cup Zucchini, cut in small dice

2 cloves Garlic, finely chopped

1/2 cup Parsley, chopped

Juice and Zest of 3 Lemons

Salt and Pepper

For the Tomato Sauce

1 tsp Canola Oil

3 Cloves Garlic, finely chopped

1 Medium Onion, finely chopped

2 tsp Herbs de Provence

3 cans Whole Peeled Tomatoes

2 tbsp Tomato paste

Salt and pepper

Making the Filling:

Place the bulgar in a large bowl and cover with boiling water. Cover and set aside for about 15 minutes.

In the meantime, heat 1 tsp of oil over medium heat. Add the ground beef and cook, breaking up with a fork. When just cooked, remove the beef from the pan. Add the remaining teaspoon of oil and the onions, carrots, eggplant, zucchini, and garlic. Cook until the vegetables are just softened. Remove from heat.

When the bulgar is ready, stir in the beef, vegetable mixture, and parsley. Add the lemon zest and juice. Season generously with salt and pepper.

Making the Tomato Sauce:

Heat the oil in a saucepan. Add the garlic, onions, and herbs. Cook, stirring until the onions are soft. Add the tomatoes and tomato paste, breaking up the tomatoes using your hands or a spatula. Let simmer for about 5 minutes. Season with salt and pepper.

Preparing the Cabbage Leaves:

Cut out the core of the cabbage and remove the leaves. Cut out the hard veins from the cabbage leaves. Boil a pot of water and when just boiling, place the cabbage leaves in the water, and let cook for 2-3 minutes. Drain and set aside.

Assembling:

Place a thin layer of sauce on the bottom of 2 casserole dishes. Place a cabbage leave on a cutting board. Spoon some of the filling into the leaf and roll it. Use a toothpick to hold it together. Place the roll in the casserole. Continue with the other leaves. Once all the leaves are rolled, spoon the remaining tomato sauce over the rolls.

Bake in a 180 degree oven for about 30 minutes.