Cooking with Tammy Kelly: Six more weeks of winter, six more weeks of winter suppers
The days are very slowly getting a little longer each day, but unfortunately Punxsutawney Phil did not see his shadow on the 2nd. We all know that means 6 more weeks of winter and that means 6 more weeks of wintertime suppers. Here are some recipes for everyone, some quick and easy, some more healthy, and some just real tasty! Hope you will enjoy!
Better Than Take Out Sesame Beef and Broccoli
1 pound beef flank steak, thinly sliced
1 head broccoli, cut into florets
2 tablespoons vegetable oil
3 cloves garlic, minced
1, 1 inch piece of fresh peeled ginger, grated or sliced
1 ½ cups of uncooked white, brown, or cauliflower rice
Thinly sliced green onions for serving
For the Sauce
¼ cup low sodium soy sauce
¼ cup water
1/3 cup brown sugar
1 tablespoon sambal oelek, or Sriracha
1 tablespoon rice vinegar (you may substitute white vinegar)
1 tablespoon sesame oil
1 tablespoon cornstarch
To prep the beef; freeze beef for 30 minutes – 1 hour for easier slicing. Slice against the grain, into very thin strips. Toss the beef strips with a generous pinch of coarse salt and let it rest while you prep everything else.
For the sauce; whisk the sauce ingredients together.
Cook you rice according to the package directions.
To stir fry; heat a large heavy skillet over medium heat. Add a swish of oil. Working in batches, add the beef in a single layer. Allow to rest, for a minute or two to achieve a nice browning on the meat. Flip each piece over and cook until browned and yummy. Remove the beef from the pan.
For the broccoli; add a bit of oil to the same pan. Add the broccoli, stir fry for 2-3 minutes, until bright green. Remove broccoli from the pan.
Turn the heat down and let the pan cool. Add one more bit of oil to the pan. Add the ginger and garlic, sauté for 1-2 minutes. Add the sauce, stir until a thickened and sticky sauce forms. Add the beef and broccoli back in. Toss gently to coat.
Serve with rice, sliced green onions, and sesame seeds.
Serves 4, each serving contains, using the white rice; Calories 384, Fat 16g., Fiber 4g., Protein 30g., Carbohydrates 31g., Sodium 618mg.
Easy Salmon Skillet
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
2 tablespoons olive oil, divided
1 medium zucchini, halved lengthwise and thinly sliced
½ cup chopped onion
1/3 cup dry white wine
1 (15 ounce) can no-salt-added diced tomatoes
2 ounces cream cheese, cut into cubes
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ cup chopped fresh basil
Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.
Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.
Serves 4, each serving contains; Calories 366, Fat 21g., Fiber 2g., Protein 30g., Carbohydrates 10g., Sodium 263mg.
Retro John Wayne Casserole
3 cups baking mix, such as Bisquick
1 cup water
1 tablespoon cooking oil
1 small onion, diced
1 pound ground beef
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1 bell pepper, diced
1, 4-5 ounce can green chilis
1 can tomatoes and chilis, such as Rotel
1 cup corn
1 cup tomatoes, diced
½ cup mayonnaise
8 ounces cream cheese, softened
3 cups shredded cheddar cheese, divided
Preheat your oven to 375 degrees and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
Combine the baking mix with 1 cup of water in a large bowl. Mix until combined. Set aside.
Add the onions and cooking oil to a large skillet and cook over medium heat for 4-5 minutes or until the onion starts to soften.
Add the ground beef to the onions and continue to cook, breaking it up as it cooks. Drain off the fat.
Add the cumin, chili powder, garlic powder, onion powder, and a good pinch of salt and pepper to the ground beef and mix well. Cook for 2-3 minutes more, then transfer the beef mixture to a bowl and set aside.
Drain the can of tomatoes and chilis (Rotel). Dd them to the diced bell peppers, corn, fresh tomatoes, and canned green chilies in the same skillet and mix well to combine. Heat over medium heat until heated through.
Combine the softened cream cheese, mayonnaise, and 2 cups of cheddar cheese in a bowl until well mixed.
Spread the baking mix and water mixture into the bottom of your prepared baking dish. Use an offset spatula to help spread it around into an even layer. Top with the vegetable mixture.
Spread the cream cheese, mayonnaise and cheddar mixture over the top and finish by sprinkling the rest of the cheddar cheese over the top.
Bake at 375 degrees for about 30-35 minutes or until the baking mix has set on the bottom and the casserole is hot throughout. Serves 8.
Rich and Creamy Mushroom Risotto
6 cups beef or chicken broth, low sodium
2 cups water
2 teaspoons soy sauce, also low sodium
½ ounce dried porcini mushrooms, rinsed and drained
4 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, finely chopped
10 ounces cremini mushrooms, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice
¾ cup dry white wine
2/3 cup grated Parmesan
2 tablespoons chopped parsley
Salt and pepper, to taste
Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
Meanwhile, melt the butter in a large sauce pot or Dutch oven over medium heat. Add olive oil. Add the onions and sauté until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the Arborio and sauté for a few minutes. Add the wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupful’s and stirring often, about 30 minutes.
Stir in the Parmesan and parsley. Season with the salt and pepper to taste.
Serves 4, each serving contains; Calories 618, Fat 11g., Fiber 2g., Protein 26g., Carbohydrates 67g., Sodium 572mg.
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