Beef Teriyaki & Vegetables

It has been so long since I’ve updated my blog. Life has been incredibly hectic. Am I the only one looking forward to summer? A little less hussle to get out the door before school starts each morning will be nice. I’ll still need to go to my office, but just taking away that stresser will be nice.

It has been HOT in Cali this week! When it’s hot I like to make quick dishes that don’t require a lot of heat. This is just that dish, and the bonus, I used my rice cooker!

Ingredients:

2 cup carrots sliced thin (I used the precut carrots in the produce section)
2 cup snow peas (just the name cools me off!)
1/2 cup terijaki sauce (your favorite bottled will do just fine)
3 tsp corn starch
6 tsp vegetable oil divided
12 oz sirloin tip steak thinly sliced against the grain into strips (you could even purchase the already sliced carne asada in the meat department.  Also, feel free to sub chicken if prefered.)
4 scallions diced, whites and greens seperate (I omitted b/c the kiddos would have crinkled their cute little noses)
Small pinch red pepper flakes (omitted for the same reason as above)
8 oz sliced mushrooms (purchase presliced in the produce section)
8 oz mixed sweet bell peppers cut into strips (red, yellow, and / or orange)

Preparation:

Either cook rice in rice cooker or according to package directions.  While rice is cooking, prep all other ingredients.

Stir cornstarch into teriyaki sauce and set aside.  In a wok or heavy bottomed pan, over very high heat, place one teaspoon of oil and let it get smoking hot.  Add beef (can divide into two portions for even browning) and brown on both sides (about 1 minute) and remove to a bowl.  If browning beef in two batches, add next teaspoon of oil, allow to get smoking hot, brown second half of meat, remove to same bowl.  Let pan get smoking hot again, add third teaspoon of oil add carrots and snowpeas.  Cook until crisp / tender, 4-5 minutes.  Add pepper flakes, mushrooms, and peppers.  Stir and cook for 3-5 minutes, until slightly cooked but still a little crunchy. Return cooked beef.  Stir, keepin heat on high.  Stir teriyaki again and add to pan.  Remove from heat and stir a few times.  Serve immediatlely over warm rice.

Wine Pairing Suggestions:

Beaujolais
Cabernet Franc
Grenache
Merlot
Syrah / Shiraz

Serves 4

Prep time: 15 minutes; Total time: 1 hour

Beef Teriyaki and Vegetables

*Derived from Weight Watchers

Beef, Veggies and Rice

Sometimes you just need to get dinner on the table fast. Maybe it’s been a long day and you left work a little late. Or you finally made it to the pharmacy, after hopping the puddles of an early storm, only to discover the pharmacy is closed (is it that late already?). You’re finally home and frantically trying to put a meal together that does not include bags or boxes, but every movement is met with, “Mommy! He . . . ” or, “Mom! She . . .” It’s too early to call Calgon (totally dating myself. Do they even still make Calgon?) and no one has been fed. This recipe is tantamount to Calgon in that you can get a tasty, not processed meal on the table. Oh, and once again I’m singing the accolades of my rice cooker! Everyone quietly eating almost makes you think you are soaking in that bubbly warm bath, sipping your favorite glass of vino

Ingredients:

2 cups low sodium beef broth
1 1/2 cups rice
1 cup sliced carrot (buy them pre-sliced to save even more time for bubbles)
2 tsp vegetable oil
1/2 lb top round steak, trimmed of fat and cut into thin strips (Or save time and buy fajita steak. Are those bubbles I hear calling??)
1/4 cup onion chopped ( you can buy this pre-chopped, too. Think of it as having your own personal Sous chef)
1 cup fresh snap pea pods, strings removed (Who has time for this?? I subbed a cup of frozen peas)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper

Preparation:

 To rice cooker, add broth and carrots. Set it and forget it. If you choose to not use a rice cooker: heat broth to boiling in 2 quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat, cover and simmer 6-8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.

While rice cooks, heat oil in 12″ skillet over medium-high heat. Cook beef and onion about 8 minutes, stirring frequently, until beef is brown and onion tender. Stir in cooked rice and carrots, peas, Italian seasoning, salt, and pepper. Cover and cook about 3 minutes, stirring occasionally, until peas are tender. Add a small amount of water if it becomes dry before peas are tender.

Wine Pairing Suggestions:

Cabernet Sauvignon
Malbec
Merlot
Pinot Noir
Sangiovese
Petit Sirah

 Serves 4
Prep time: 15 minutes; Total time: 35 minutes

photo (4)

*Derived from Pillsbury

Risotto with Beans and Vegetables

Oops I did it again! I played with your heart . . . Oh wait,wrong sentiment. Well, a little. I did do it again, I made a wonderful risotto in the rice cooker!  It’s almost daily now that I am looking at the rice cooker and thinking, “Hmmm. . . ”  I wonder if I stuff some laundry in there it will magically be cleaned and folded.  Oh, oh, oh!  I’ve got it!  Can I shove my computer in their and all of my scopes of work and subcontractor matrices come out DONE!!  Bim Bam!  Because that’s how I am viewing my wonderful little rice cooker now, it’s this magical little pot.  I’m not sure how it does what it does.  I don’t even care.  Just as long as it keeps bubbling away and turning out amazing food.  (The laundry would help, too, though.)

Ingredients:

3 cups vegetable broth
2 cups sliced fresh mushrooms (I bought presliced cremini)
1 medium onion, chopped
2 garlic cloves, minced
2 Tbs olive oil
1 cup arborio rice
1 cup finally chopped zucchini
1 cup finely chopped carrots
1 15 oz can low sodium cannellini, pinto, or black beans; rinsed and drained
1/2 cup finely shredded Parmesan cheese (plus about a handful more for topping when ready to serve)

Rice Cooker Preparation:

Turn rice cooker on, once it’s heated add 2 Tbs olive oil, mushrooms, onion, and garlic.  Cook for about 5 minutes or until onion is tender.  Add uncooked rice.  Cook and stir about 5 more minutes or until rice is golden brown.  Add 3 cups of broth, zucchini and carrots, stir to combine all ingredients.  Cover and let cook for about 20 minutes, stirring occasionally.  After 20 minutes, rice should be slightly creamy and just tender.  Stir in beans and Parmesan cheese; cover and heat through.  Sprinkle with additional cheese for serving.

Non-Rice Cooker Preparation:

In medium sauce pan bring broth to boil.  Reduce heat; simmer until needed.  Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat for about 5 minutes or until onion is tender.  Add uncooked rice.  Cook and stir for about 5 minutes or until rice is golden brown.

Slowly add 1 cup of broth to rice mixture, stirring constantly.  Continue to cook and stir until liquid is absorbed.  Add another 1/2 cup of broth, zucchini, and carrots to rice mixture, stirring constantly.  Continue to cook and stir until liquid is absorbed.  Add another 1 cup broth, 1/2 cup at a time, stirring constantly until broth is absorbed. (THis should take about 20 minutes).

Stir remaining 1/2 cup broth into rice mixture.  Cook and stir until rice is slightly creamy and just tender.  Stir in beans and Parmesan cheese; heat through.  Sprinkle with additional cheese for serving.

Wine Pairing Suggestions:

White Burgundy,
Chardonnay,
Nebbiolo,
Pinot Noir,
Sangiovese,
Sauvignon Blanc

Serves 4
Prep time: 20 minutes; Cook time: 30 minutes

photo (3)

*Derived from BHG