Wednesday, March 13, 2013

Good Eats

Lately it's been so cloudy, as if winter is trying to drag us as far as it can before spring time.  As usual  the lighting is horrible but the good news is that it gets darker much later in the day!

These are a few dishes I've enjoyed making (and eating) in the last week or so.

Grandma's famous meat goulash recipe, my oven fries and fresh squeaky cheese curds come together in this Canadian favourite: Poutine!

Here's another dish that surprised me because it came together in 2 pots almost like a 15 minute meal! 

I started with white jasmine rice, set that on the back burner. 

1 1/2 cup rice

2 tbsp olive oil
1 1/2 tsp salt
2 cups water
Bring to a boil, set on low, cover and let it cook until fluffy and liquid is absorbed. 

Stir fry: 

-1 lb ground beef, lightly seasoned with salt and rolled into tiny meatballs (do it really quick, even use a spoon or melon baller to scoop off bits)

- 1 container of button or cramini mushrooms, sliced
- 1 bunch of broccoli, stem removed and florets cut very tiny to cook evenly

- 1/3 head of cauliflower, same thing, cut into bite size pieces
- Snow peas or snap peas, a bunch of them

(baby bok choy or shanghai bok choy works great here too, anything you like, as long as it all can cook around the same time frame) 

- Fresh ginger, grated, about 1/2 tsp
- Fresh garlic, grated, about 1/4 tsp


Fire up the pan/pot, I use a large pot so that things don't splash.  Start frying mushrooms in a bit of oil, they like to cook in high heat and very quickly.  Lightly season with salt and remove to set aside. 

Add all the greens, season lightly with salt and add a bit of water to the bottom of the pot, cover and steam. This is done in less than 10 minutes.  Keep your veg a little crunchy for better texture. As soon as you can poke a knife into the stalky area of the broccoli or cauliflower you know it's done. 

Add to mushrooms or set aside separately. 

Make sure your pan is dry and then add a little oil to pan again, about 1 tbsp and fry meatballs until almost done through.  

1 tbsp soy sauce
Fresh ginger, fresh garlic
A splash of rice wine vinegar
1/2 tbsp brown sugar 
1 tbsp apricot jam (I used a kind of puree in a bottle, mainly used for drinks) 

If you have a korean BBQ sauce on hand, the kind with the pear in it just use that, a couple of tbsps. 

Swirl the pan so that everything bubbles away and coats the meatballs.  

Remove and assemble bowls with rice, stir fry, and some meatballs. 
Garnish with green onion, and for a little spice add a drizzle of Sriracha! 


... and of course Goulash is just great on noodles!

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