Mongolian Beef

Hello everyone! I apologize for my absence in the past week or so. Last week was a very busy week for me and I couldn’t find the time to write a blog post, let alone make nice meals for myself! I think I cooked one large meal last week and have been eating the leftovers for almost 5 days in a row… time for something new fo sho.

Mongolian Beef is a meal often found at Chinese restaurants in America made from thinly sliced flank steak and green onions in a sweet and slightly spicy sauce. I admit I’ve never actually tried Mongolian Beef from a restaurant and it’s not something that would have appealed to me a few years ago, but lately I’ve been craving an Asian-inspired meal. I’ve come across a few recipes for Mongolian Beef or other similar beef stir-fry recipes, and yesterday when I found sirloin tips on sale at the store, I knew exactly what I wanted to do with it.

After browsing a few more recipes, I decided this one from The Daring Gourmet appealed to me most. Thinly sliced steak is sautéed in vegetable oil, and then cooked in a sweet and spicy sauce made from soy sauce, hoisin sauce, green onions, and other spices. I’ve heard hoisin sauce described as the “Chinese version of barbecue sauce” and it can be found in most international/Asian sections of grocery stores. I also threw in some vegetables for some extra color and texture, and served it over chow mein noodles.

This is one of the few times I’ve cooked steak on my own, and the first time I’ve posted a steak recipe on this blog. I really loved this meal and it inspired me to incorporate a little more red meat into my diet. It isn’t the healthiest recipe I’ve posted on here, but oh man was it good.

Mongolian Beef
adapted from The Daring Gourmet

Ingredients:
serves 2

• For the sauce:
  • 1/4 cup brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tsp hoisin sauce
  • 1 tsp minced ginger + 2 tsp minced garlic
  • 1 tsp Sambal Oelek chili paste or 1/2 tsp red pepper flakes
  • 1 tsp cornstarch
• 1/2 lb. flank steak or sirloin, sliced thinly
• 2 tsp cornstarch
• 1-2 tsp vegetable or canola oil
• 1 tsp sesame oil
• 1/2 cup sliced green onions
• noodles or rice, to serve
• optional: sliced onion and red bell pepper for stir-frying, sesame seeds to garnish

Ingredients for the stir fry portion

Ingredients for the sauce

Directions:

1. To prepare the sauce, simply whisk together all of the ingredients for it in a small bowl. Set aside.
2. If including stir-fried veggies, start by cooking them in 1 tsp oil in a large frying pan or wok until tender. Remove from pan and set aside. If serving meal with rice or noodles, prepare those at this time as well.
3. Spread the thinly sliced steak onto a cutting board or plate and sprinkle with cornstarch. Heat the vegetable and sesame oil in your pan over medium heat and add steak. Cook until steak is browned on all sides, about 6-8 minutes. Remove the steak from the pan and set aside with the veggies.
4. In your empty pan, pour in the sauce and let it cook over medium-low heat. When the sauce begins to simmer, whisk it gently for about 1 minute. Once sauce is thickened, stir in cooked steak and vegetables, along with the green onions. Cook for another 2-3 minutes and remove from heat.
5. Serve the beef and veggies over noodles or rice and enjoy!

Start by frizzling up some veggies. Set aside.

To make the sauce, combine all of the ingredients for it and whisk together.

Next, prepare your steak for cooking by slicing in thinly (I actually recommend slicing it thinner than I did) and sprinkle it with the cornstarch.

Heat vegetable and sesame oil in your frying pan and saute the steak until browned, about 6-8 minutes.

After removing steak from the pan, pour in your sauce and cook over medium-low heat. Once the sauce begins to simmer, whisk it for about a minute until it’s thickened.

Stir in your steak, veggies, and green onions and cook for an additional 2-3 minutes.

Serve your awesome meal over cooked noodles or rice and enjoy!

 

Lentil Chickpea Coconut Curry

Since trying lentils for the first time last summer, I’ve become mildly obsessed with them and usually cook them anywhere from one to three times a month. I love lentils with brown rice, or with sausage, but my favorite way to eat lentils is in a delicious curry. I was originally going to post a recipe for Chana Masala (chickpea curry), but decided I needed to include my beloved lentils and also some greens.

If you enjoy curry, I definitely recommend giving this recipe a try. Hearty lentils and chickpeas are simmered in a flavorful tomato-curry sauce with kale and coconut milk, served over rice. This meal is so filling and satisfying, I bet most wouldn’t guess that it’s vegan. I admit I sometimes miss meat in a vegetarian or vegan meal, but this isn’t one of them. Lentils and chickpeas are both packed with protein, very low in fat and diet superfoods in my book. I’ve been making this meal in some variation or another for months now, and it really has become one of my favorites. This is the first time I made it with coconut milk and I love the way it mellows out the strong flavors a bit. The amount of spices are based off my personal preferences, so you may find you want more or less of something – just have fun playing around with it!

Lentil Chickpea Coconut Curry

Ingredients:
serves 5-6

• 1 cup uncooked brown rice
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 cups of water, veggie stock or chicken stock
• 1 cup dry brown or green lentils
• 1 bay leaf
• 1 15 oz. can fire-roasted tomato sauce or diced tomatoes
• 5-6 stalks kale, torn into small pieces or 4-5 cups spinach (I used both)
• 1 Tbsp yellow curry powder
• 1 tsp red curry powder or garam masala
• 1 tsp red curry paste
• 1 tsp cumin + 1 tsp coriander (or 2 tsp cumin if coriander is not available)
• 1 tsp fresh ginger or 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 cup canned chickpeas, rinsed and drained (feel free to use the whole can if you prefer)
• 1/2 cup coconut milk
• juice of 1 lime (about 2 Tbsp)
• fresh cilantro and scallions to garnish, warmed Naan to serve

Directions:

1. In medium saucepan, cook rice according to box directions. You can do this step in advance, or let the rice cook while you’re preparing the rest of the meal.
2. In a 3-4 quart cooking pot, heat 1 Tbsp olive oil over low heat. Add diced onion and carrots and cook for 10 minutes, stirring occasionally. Add minced garlic and continue cooking.
3. Once veggies have softened and browned a bit (about 15-20 minutes), add water or stock to the pot, along with your lentils and bay leaf. Bring to a boil and then return to a simmer. Cook for about 10 minutes.
4. Add the tomato sauce or diced tomato to the pot and stir in kale. (If using spinach, don’t add it until later – see step number 5.) Season with all of the spices (yellow curry powder through red pepper flakes) and cook for an additional 10-15 minutes until kale is tender and the curry has thickened.
5. Stir in chickpeas, coconut milk, and lime juice (and spinach, if using) and simmer for another 5 minutes. Serve curry over rice, with a garnish of fresh cilantro, scallions, and warmed Naan.

Start by sauteing your veggies

Once veggies are tender, add 3 cups of water or stock to the pot, along with lentils and 1 bay leaf. Simmer for 10 minutes.

Stir in tomato sauce, kale and spices and cook for another 10-15 minutes.

Once kale is tender, add chickpeas, coconut milk, and lime juice to the curry. Cook for an additional 5 minutes.

The finished product!

Asian Sesame Salmon

For the past few weeks, salmon has been on sale for $6.99/lb at my local grocery store (normally $9.99) and has given me the perfect excuse to incorporate more fish into my diet. With my love of seafood, I was surprised to realize I’ve never posted a seafood recipe on this blog!

Growing up near the ocean, we frequently ate fresh seafood – everything from shrimp to scallops to fish. My dad, the foodie, has all types of ways of preparing fish. His baked cod and swordfish were among our favorites. We ate salmon a little less often, but I always thoroughly enjoyed it each time and it became one of my favorites.

I first made this recipe either last year or the year before, and I never forget how good it was. The recipe originally comes from one of those McCormick Recipe Inspirations packets – the kind that come with pre-measured spices for a specific recipe, and you add the fresh ingredients yourself. I’ve had great luck with a number of those recipes and definitely recommend them. They can be found in the baking or spice aisle of most grocery stores. The Asian Sesame Salmon has been floating around in my brain lately, so I decided to re-create it on my own.

When it comes to fish, salmon is just about as healthy as it can get. Salmon is full of Omega-3 fatty acids, which are heart-healthy fats and can help lower cholesterol. Not only is it packed with vitamins B and D, but it’s also a great source of protein: one 4-oz portion contains over half of your daily recommended intake! To read more about the health benefits of salmon, click here.

This Asian Sesame Salmon is glazed with a sweet and savory sauce consisting of honey, soy sauce, and sesame seeds. Salmon is naturally packed with flavor, but the Asian marinade in this recipe perfectly complements its richness. I kept pretty true to the recipe, but added fresh lime juice and some crushed red pepper to kick it up a notch. I chose to serve my salmon with steamed broccoli and brown rice, but you may serve it alongside whatever you like. I found this meal to be incredibly filling and satisfying – definitely one of my favorites I’ve posted on this blog so far!

Asian Sesame Salmon
adapted from McCormick Recipe Inspirations Asian Sesame Salmon

Ingredients:
serves 2

• For the sauce:
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp lime juice
  • 2.5 Tbsp honey (brown sugar would also work)
  • 1 tsp sesame seeds
  • 1/2 tsp minced garlic
  • 1/4 tsp minced or ground ginger
  • 1/4 tsp red pepper flakes or Sambal Oelek
  • 3 Tbsp chopped scallions
• 1 pound fresh salmon filet
• Optional: serve with steamed broccoli and brown rice

Directions:

1. Preheat oven to 375ºF and lightly grease a baking dish lined with foil. Prepare the sauce by combining all ingredients in a small bowl and whisking together.
2. Place the salmon the the greased baking dish and pour the sauce over it. Bake for 20-25 minutes, basting the fish once or twice with the sauce, until salmon is cooked throughout and flakes easily with the touch of a fork.
3. Serve with steamed broccoli and brown rice and enjoy

To prepare the sauce, combine all ingredients in a small bowl and stir. Preheat your oven to 375 degrees.

Place the salmon (skin side down) on a lightly greased foil-lined baking dish. Pour the sauce over the salmon and spread around so salmon is evenly coated.

Bake salmon for 20-25 minutes.

Salmon is done when it’s cooked throughout and can be flaked easily with a fork. Don’t worry if white stuff appears on your fish after baking like mine did, it’s just the fatty part of the salmon rising to the top.

Serve with steamed broccoli and rice for a complete meal

Creamy Chicken & Wild Rice Soup

When I was in high school and part of college, I worked at Panera Bread. After working there for three years, you’d think I would have become incredibly sick of their food, but instead it was just the opposite. I would take advantage of my discounted meal at my half an hour lunch/dinner break most shifts, and I almost always brought home some type of goodie for myself or my family. Needless to say, I probably gained at least 5 pounds while I was working there.

One of my favorite soups to get on my breaks at Panera was Cream of Chicken & Wild Rice Soup. Chicken noodle soup is comforting to most, but I’ve always preferred rice and I’ve always been a sucker for creamy soups and dishes. Two years ago, when I had been living in my first apartment for just a few months, I made this Creamy Chicken & Rice Soup I found on the blog Budget Bytes. The soup was so delicious and instantly reminded me of the one I enjoyed at Panera Bread on so many of many occasions.

This soup is one of my very favorite recipes and is so satisfying every time I make it. It’s creamy, soothing, and filled with tender chicken, wild rice, and vegetables. It’s a perfect soup to make for your family, or to cheer up a sick friend. The combination of the rosemary, thyme, and bay leaves creates a wonderful aroma that will make your home smell amazing.

To make this soup slightly lighter, I subbed the whole milk for evaporated milk and it was still incredibly creamy and flavorful. If you wish to eliminate the dairy all together, this soup is delicious just with a broth base, too! You can actually use any type of grain you like, as long as you make sure to follow the cooking instructions so as to not overcook it. I used a combination of wild & long grain rice and Bob’s Red Mill “Vegi Soup Mix”, which includes split peas and lentils in addition to grains.

Winter is coming to an end in New England, and what better way to celebrate than with this lovely soup?

Creamy Chicken & Wild Rice Soup
adapted from Creamy Chicken & Rice Soup on Budget Bytes

Ingredients:
serves 5-6

• 1 medium onion, diced
• 2 carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 lb. chicken (about 2 medium-sized breasts)
• 1 quart (4 cups) low-sodium chicken stock
• 2 cups water
• 2 sprigs rosemary + 2 sprigs thyme
• 2 bay leaves
• 1 cup wild rice or your favorite grain mixture
• 2 Tbsp butter
• 2 Tbsp flour
• 1 12 oz. can evaporated milk
• salt, to taste

Directions:

1. In a 3-4 quart cooking pot, heat 1 Tbsp olive oil over low heat. Add diced onions and carrots and cook for about 10 minutes, stirring, until slightly softened. Add your celery and garlic and continue to cook over medium-low heat.
2. Once veggies are tender, add your chicken breasts, chicken stock, water, herbs, and rice to the pot. Stir to combine and bring soup to a boil, then return to a simmer.
3. Cook for about 30 minutes, or until rice is finished and chicken is cooked throughout. Carefully remove the chicken from the pot and use two forks to shred the chicken into bite-sized pieces, then transfer back into the pot and turn off the heat.
4. In a separate smaller sauce pan, melt 2 Tbsp butter over medium heat. Whisk in flour until a thick paste is formed. Stir in evaporated milk and bring to a simmer, continuing to whisk. Once mixture is thickened, remove from heat.
5. Pour milk mixture into soup and season with salt to taste. Fish out herbs before serving, and enjoy with a piece of nice, crusty bread

Saute up your veggies until nice and tender.

Add your chicken, herbs, chicken stock, water, and wild rice and cook for about 30 minutes or until rice is finished and chicken is cooked throughout.

Remove your chicken from the pot, shred it using two forks, and return it to the pot.

In a small sauce pan, prepare your roux. Melt 2 Tbsp of butter and whisk in 2 Tbsp of flour. Stir in your 12 oz. can of evaporated milk and bring to a simmer, stirring frequently. Once mixture has thickened, remove from heat and stir into soup. Season with salt to taste.

Mango Teriyaki Chicken

So I’m really excited because I recently came to the realization that I like fresh mangoes. Up until a few days ago, I was under the impression that I liked mango-flavored things, but disliked fresh mangoes themselves. I’ve always found them to have a weird stringy consistency and taste somewhat like a pine tree. But mangoes are one of those things I always find appealing in theory and thought that perhaps if I bought one from my local fresh produce market rather than a big grocery store chain that it might taste better. I’m glad to say I was right!

After doing a little research on mangoes, I’ve learned that there are a huge number of different varieties of mangoes out there. There are a few that are popularly available in the U.S., and while it’s hard to narrow down the types I’ve tried in the past, I think the pine taste I was experiencing might have been because the mango wasn’t ripe yet. The mango I used for this recipe is a Kent mango, which is large and has a red and green skin. It’s juicy, not at all fibrous, and tastes exactly how I imagine a good mango would taste.

The inspiration for this recipe came from my favorite type of teriyaki sauce: Trader Joe’s Island Soyaki. It’s a sweet sauce with tropical flavors from the addition of pineapple and ginger. I’ve discovered I really enjoy sweeter teriyaki sauces/Asian marinades, and thought that my mango would be a nice addition to the sauce I normally make.

This dish is sweet and tangy, and really taste like homemade take-out but is way healthier. It’s super easy to throw together and you can prepare the marinade the night before to make it even faster. This meal definitely ranks up there with some of my favorite creations. I hope you enjoy it too!

Mango Teriyaki Chicken
serves 2-3

Ingredients:

• For the mango teriyaki marinade:
  • 3 Tbsp soy sauce
  • 2 Tbsp lime juice + 1 Tbsp water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar or honey
  • 1 tsp rice wine vinegar
  • 1/2 tsp fresh ginger or 1/4 tsp powdered
  • 2 tsp sesame seeds
  • 1/4 cup diced fresh mango
• 1 large (uncooked) chicken breast, cut into bite-sized chunks
• 1 cup uncooked brown rice
• 1/4 cup diced onion
• 1/3 cup diced red bell pepper
• 2 garlic cloves, minced
• 2 cups broccoli
• optional: chopped green onions, chopped cilantro to garnish

Directions:

1. In a small bowl, whisk together the ingredients for the marinade. Add the chunks of chicken and make sure each piece is evenly coated with the sauce. Place in refrigerator and let marinate for 2-4 hours.
2. When chicken is done marinating, begin cooking your rice according to box directions.
3. In a large frying pan, heat 2 tsp olive oil + 1 tsp sesame oil over low heat. Add your diced onion and cook for 10 minutes, stirring occasionally. Add red pepper and garlic and continue to cook.
4. Cook your broccoli using your favorite method. You could add it to the onion and pepper, or you could steam it, which is how I chose to cook it.
5. Remove your marinating chicken from the fridge and pour into frying pan along with the onion and pepper, sauce and all. Turn burner up to medium/medium-high and cook until chicken is no longer pink in the middle, about 5-7 minutes per side.
6. Serve your cooked rice and broccoli and top with mango chicken (be sure to get some of the sauce!). Garnish with optional green onions and cilantro and enjoy.

To cut your mango, first cut a chunk off the side of your mango (not down the middle). Then score the mango using your knife, and scrape out the small chunks of mango off the skin. This method is suggested because the pit of a mango is rather large and shaped irregularly.

Whisk together all the ingredients for the teriyaki sauce and add the chunks of mango.

Add your chicken to the sauce and let marinate in the fridge for 2-4 hours. When your chicken is almost done marinating, begin cooking your rice.

Saute up some onions, pepper, and garlic and add your marinated chicken (including the sauce). Start cooking the broccoli at this time, too.

Cook until chicken is cooked through, about 5-7 minutes per side.

When your chicken is finished cooking, serve over a bed of rice with broccoli.

Expect more mango recipes from me in the near future!