#78 Beef and Broccoli Stir Fry

1 tablespoon each, dry sherry, soy sauce and water
1/4 teaspoon each of salt and sugar
2 teaspoons corn starch

Mix together in a medium bowl and then add:
About 1/2-3/4 lb of boneless lean beef (I used a round steak) cut into thin strips.  Then stir in 1-1/2 teaspoon of oil.

Let marinate for about 15 minutes

Meanwhile, cut one bunch of broccoli into bite size chunks.  Cut an onion into thick strips. Slice a package of mushrooms.  Set aside.

Prepare a cooking sauce using 1/2 cup chicken or beef broth.  Or water.  Add 1 tablespoon each of soy sauce and cornstarch.  Stir and set aside.

Heat a wok and then add 1 tablespoon of peanut or vegetable oil.  When hot, add one minced/pressed garlic clove and 1/2 teaspoon minced fresh ginger (you can buy that in a jar, or get a fresh ginger root)  Stir and then add beef.  Stir fry until browned, remove from wok to a bowl.  Add another tablespoon of oil and then stir fry the broccoli for a couple of minutes. Then add the onions and mushrooms.  Continue to stir fry for a few minutes.  Add the beef back into the pan and heat through.  Stir the cooking sauce and add to the wok.  Stir until bubbly, cook for one minute.  Serve with rice.

# 77 Jicama Salad

1 jicama, pared and cut into sticks

2 limes, finely grate the zest and squeeze the juice

a handful of cilantro, finely chopped

coarse salt and freshly ground pepper to taste

Toss together in a bowl and let marinate for a while, an hour or so.

#76 Sausage & Potato Frittata

Ingredients:
1/2 a medium onion (finely diced)
2 small potatoes (finely diced)
1/2 half pound ground sausage
1/2 cup diced green peppers
5-6 eggs
2 tablespoons milk
~1/2 cup cheese (optional)
Salt and pepper to taste

In a saucepan, cover the potatoes with water and boil for about 12-15 minutes, until fork tender. Drain them when they are done (I put them back in the pot to keep them warm and get rid of the excess water).

Preheat the oven to 350 degrees F. In a large skillet, cook the sausage until cooked through. Remove from pan and drain if needed. Add the onion and green peppers to skillet (I just used the extra fat from the sausage). Cook until the onions are limp and see-through (not browned yet).

Meanwhile, in a medium bowl, whisk the eggs, milk, salt, and pepper until lightly beaten. Spray an 8"x8" baking dish (or a round cake pan) and layer the sausage, potatoes, onions/peppers, and cheese. Pour the eggs over everything (you can mix it a little if you like).

Bake for about 25-35 minutes. It takes my oven about 35 minutes but the recipe calls for 25 minutes. Just make sure the eggs are cooked through and not runny (you can use a toothpick). Let cook for 5 minutes. Cut and serve. You can make this vegetarian if you like, I have used mushrooms, bacon, and sundried tomatoes before. I also wanted to try thinly slicing the potatoes and laying them on the bottom.

This is a very delicious breakfast or dinner and husband approved!

#75 Squash Souffle

3 Tablespoons butter
1/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon nutmeg
1 cup milk
1-1/2 cups mashed butternut squash (I used banana squash)
6 egg yolks well beaten
6 egg whites, beaten stiff but not dry.

Grease a 2 quart souffle dish.

Preheat oven to 375 degrees.
Melt butter, add the flour and spices and cook over low heat. remove from heat and slowly stir in the milk. Cook and stir over med heat until it thickens. Remove from heat and add the squash. Let it cool for a few minutes and then add the beaten egg yolks, stirring briskly. Gently fold in beaten egg whites and the poor into the dish. Bake about 40 minutes.

#74 Shrimip and Eggplant Stir-Fry

6 garlic cloves, 1 pressed and 5 thinly sliced
1 pound large shrimp, peeled deveined
3 tablespoons vegetable oil, divided
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes (more if you like it spicy)
2 teaspoons cornstarch
6 large green onions, greens cut into 1-inch pieces and whites sliced thin
1/2 cup cashews, unsalted
1 medium eggplant diced

Combine pressed garlic with shrimp, 1 tablespoon vegetable oil and salt in medium bowl. Let shrimp marinate at room temp for 30 minutes.

Whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch in a small bowl.

Combine sliced garlic with green onion whites and cashews in small bowl.

Heat 1 tablespoon oil in skillet over high heat just until smoking. Add eggplant and cook, strirring frequently, until lightly browned. 3 to 6 minutes. Add greens from green onions and continue to cook until greens begin to brown and eggplant is tender. 1 to 2 minutes longer. Transfer to a bowl.

Add remaining tablespoon oil to skillet and heat untill just smoking. Add garlic, green onion, cashew mixture and cook, strirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low and cook stirring frequently until shrimp are light pink on both sides, 1- 1-1/2 minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly until sauce is thickened and shrimp are cooked through. 1- 2 minutes. Return vegetables to skillet and toss to combine and serve over white rice.


*** the first time I sliced all of the green onion in thin slices and cooked it with the shrimp. It was good. The second time, I didn't have any green onions (rather Kent's was out, so used a diced white onion, it was still good!)