Spring is here! So here are some flowers:
Wednesday, March 29, 2017
Beef and Broccoli
Beef and Broccoli is one of Nick's favorite dishes, so we decided to make it at home and it turned out sooo good! It is easy to make and tons better than any you would find in a restaurant. We served it over sushi rice, but a jasmine rice would have also been great!
Here is the original recipe: http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476
Here is the original recipe: http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476
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| Served |
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| Another view |
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| All assembled with the sauce! |
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| Broccoli and onions |
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| Sauce |
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| Onion |
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| Cooked Beef |
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| Frying! |
Ingredients:
3 tablespoons cornstarch, divided
1⁄2 cup water, plus
2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 lb filet mignon cut into thin strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1⁄3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh grated ginger
hot cooked rice
1⁄2 cup water, plus
2 tablespoons water, divided
1⁄2 teaspoon garlic powder
1 lb filet mignon cut into thin strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1⁄3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon fresh grated ginger
hot cooked rice
Directions:
1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
What we liked:
The whole dish was delicious!
What we didn't like:
Nothing, it was great!
What Kaspian thought about it:
He is still not into eating dinner with us.
Next time:
No Changes needed
Blueberry Cobbler
This recipe will conclude our Blueberry saga (for now)! It was Super easy to make and turned out delicious, especially with some vanilla ice cream! YuM!
Here is the original recipe: http://www.food.com/recipe/fresh-blueberry-cobbler-71109
Here is the original recipe: http://www.food.com/recipe/fresh-blueberry-cobbler-71109
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| All ready! |
Ingredients:
1 1⁄4 cups all-purpose flour
1⁄2 cup sugar
1⁄4 teaspoon salt
1 1⁄2 teaspoons baking powder
3⁄4 cup whole milk
1⁄3 cup butter, melted
2 cups fresh blueberries
1⁄3 cup sugar
1 teaspoon vanilla extract
1⁄2 cup sugar
1⁄4 teaspoon salt
1 1⁄2 teaspoons baking powder
3⁄4 cup whole milk
1⁄3 cup butter, melted
2 cups fresh blueberries
1⁄3 cup sugar
1 teaspoon vanilla extract
Directions:
1.Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
2.Add in milk and butter; stir to combine.
3.Spread batter into a greased 8-inch square baking pan.
4.Sprinkle blueberries evenly over batter.
5.Sprinkle with 1/3 cup sugar and drizzle with vanilla.
6.Bake at 350° for 40-45 minutes or until a pick comes out clean.
7.Can serve plain or with ice cream on top.
2.Add in milk and butter; stir to combine.
3.Spread batter into a greased 8-inch square baking pan.
4.Sprinkle blueberries evenly over batter.
5.Sprinkle with 1/3 cup sugar and drizzle with vanilla.
6.Bake at 350° for 40-45 minutes or until a pick comes out clean.
7.Can serve plain or with ice cream on top.
What we liked:
So easy and so good!
What we didn't like:
Nothing, it was great!
What Kaspian thought about it:
He was more into the ice cream than the cobbler
Next time:
No changes needed
Slow Cooker Pheasant with Steamed Broccoli
We decided to find a recipe that might make the tough pheasant meat a little more soft. We opted for this slow cooker recipe and it did not disappoint! The meat simply fell away from the bones and was very good. It was soft and flavorful. The pellets were easier to identify and remove as well compared to either baked or grilled pheasant dishes that we have made in the past.
The broccoli was simply steamed for this side. We also made a side of wild rice mixture.
Here is the original recipe: https://www.thespruce.com/karens-crockpot-pheasant-with-balsamic-marinade-3062112
The broccoli was simply steamed for this side. We also made a side of wild rice mixture.
Here is the original recipe: https://www.thespruce.com/karens-crockpot-pheasant-with-balsamic-marinade-3062112
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| Served |
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| Another close up |
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| View of the plate from the top |
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| Pheasant still in slow cooker |
Ingredients:
4-6 pheasant breasts
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons minced garlic (optional)
1 tablespoon liquid smoke
1 tablespoon Sriracha sauce
3 tablespoons balsamic vinegar
1/2 teaspoon onion powder
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons minced garlic (optional)
1 tablespoon liquid smoke
1 tablespoon Sriracha sauce
3 tablespoons balsamic vinegar
1/2 teaspoon onion powder
Directions:
1. Rinse the pheasant.
2. Combine the soy sauce, Worcestershire sauce, brown sugar, garlic (if you're using it), liquid smoke, Sriracha sauce, vinegar and onion powder.
3. Put the pheasant and the marinade in large, non-reactive container and refrigerate for at least 2 hours. Stir the marinade occasionally to keep pheasant coated.
4. Transfer pheasant to slow cooker.
5. Pour the marinade juices over it.0
6. Cover and cook on low for 5 to 7 hours.
2. Combine the soy sauce, Worcestershire sauce, brown sugar, garlic (if you're using it), liquid smoke, Sriracha sauce, vinegar and onion powder.
3. Put the pheasant and the marinade in large, non-reactive container and refrigerate for at least 2 hours. Stir the marinade occasionally to keep pheasant coated.
4. Transfer pheasant to slow cooker.
5. Pour the marinade juices over it.0
6. Cover and cook on low for 5 to 7 hours.
What we liked:
It was very flavorful and tender.
What we didn't like:
Nothing, it was great!
What Kaspian thought about it:
He is still not too into our dinners, preferring bread buns for dinner instead.
Next time:
No Changes - will make again
Blueberry Muffins
We are continuing to explore various blueberry recipes and these were a great breakfast treat! We made them on a Saturday morning and they were quick to assemble and absolutely delicious! They were very moist and super yummy! We will definitely make these again. This recipe made quite a bit. It made 24 regular muffins and 12 mini ones.
Here is the original recipe: http://www.food.com/recipe/the-most-sweetest-blueberry-muffins-50719
Here is the original recipe: http://www.food.com/recipe/the-most-sweetest-blueberry-muffins-50719
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| Close up! |
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| Cupcake tower! |
Ingredients:
1⁄2 cup butter, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1 cup milk
2 1⁄2 cups fresh blueberries
For Topping:
1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1 cup milk
2 1⁄2 cups fresh blueberries
For Topping:
1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg
Directions:
1. Heat oven to 375°.
2. Grease 24 regular-size muffin cups (or 12 large size muffins) and 1 12 - mini muffin pan
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch. Note- the mini -muffins were done after 9 minutes for us.
2. Grease 24 regular-size muffin cups (or 12 large size muffins) and 1 12 - mini muffin pan
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. With spoon, fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch. Note- the mini -muffins were done after 9 minutes for us.
What we liked:
These were soo good! The topping on top made it wonderfully crispy.
What we didn't like:
We covered the muffins too early - before they were cooled all the way and they got a little spongy for the next day - but the first day they were great and this is nothing that has to change in the recipe, just need to be mindful in making sure they cool completely before covering.
What Kaspian thought about it:
He is still not into blueberry baked goods.
Next time:
No changes! Yum!
Marinated Grilled Pheasant Breasts with Couscous
Nick went hunting with his dad and brother and they brought back quite a few pheasant breasts. We are continuing to explore various recipes for cooking them. This time we decided to marinate the breasts and cook them on the grill. We decided to serve them with couscous. Overall, it was a very nice meal. The marinade really added some great flavor to the breasts.
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| Served! |
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| On the Grill! |
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| Grilling! |
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| Marinating |
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| Marinating Pheasant |
Ingredients:
6-8 pheasant breasts
juice and zest of 2 lemons
1/4 cup oil
3 tablespoons chopped garlic
1/2 cup white wine
1 jar of chipotle peppers
juice and zest of 2 lemons
1/4 cup oil
3 tablespoons chopped garlic
1/2 cup white wine
1 jar of chipotle peppers
Directions:
1. Combine lemon juice and zest, oil, chopped garlic, chiptole peppers and wine in a bowl and mix together. Pour over the pheasants in a marinating dish or a ziplock bag and set to marinade for at least 6 hours. Turn the bag or flip the pheasants in the dish about halfway through.
2. Pre-heat grill to medium high
3. Grill breasts for 22 minutes - 11 minutes per side until desired done-ness is achieved.
4. Serve!
2. Pre-heat grill to medium high
3. Grill breasts for 22 minutes - 11 minutes per side until desired done-ness is achieved.
4. Serve!
What we liked:
The marinade was very flavorfull. It was great.
What we didn't like:
The pellets to be fished out of the breasts! :)
What Kaspian thought about it:
He liked the couscous.
Next time:
We will try another recipe!
Beef Stew - slow cooker
This was another slow cooker recipe. The best part about those is that you just make it in the morning and then don't worry about dinner the rest of the day. We made some slight modifications, such as adding a splash of red wine to the dish. We also used a lot more water/broth (enough to cover all ingredients in the soup). We also doubled the potatoes from the original recipes. The modified recipe is below.
Here is the original recipe: http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/
Here is the original recipe: http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/
Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 bay leafs
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
1/2 cup red wine
6 potatoes, diced
4 carrots, sliced or 8 oz baby carrots
1 stalk celery, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
2 bay leafs
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
1/2 cup red wine
6 potatoes, diced
4 carrots, sliced or 8 oz baby carrots
1 stalk celery, chopped
Directions:
1. Place meat in slow cooker.
2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, wine, potatoes, carrots, and celery. Add water to cover all ingredients
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
2. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, wine, potatoes, carrots, and celery. Add water to cover all ingredients
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
What we liked:
It was really great! The paprika and Worcestershire sauce really added to the soup.
What we didn't like:
Nothing, it was great.
What Kaspian thought about it:
He was not so keen on the soup, he preferred mac and cheese that night.
Next time:
No changes needed.
Blueberry Lemon Cake
We made this blueberry lemon cake and it turned out delicious! It was moist and sweet - and everything you'd want in a blueberry cake.
Here's the original recipe: http://natashaskitchen.com/2017/03/10/blueberry-lemon-cake/
Here's the original recipe: http://natashaskitchen.com/2017/03/10/blueberry-lemon-cake/
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| See the blueberriness! |
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| Yummy slice |
Ingredients:
2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh blueberries
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour
2 tsp baking powder
1 medium lemon (zest and juice), divided
1/2 Tbsp corn starch
16 oz (450g) fresh blueberries
Directions:
1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed until the mixture is lightened in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.
4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains
5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.
4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains
5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.
What we liked:
It was delicious!
What we didn't like:
Nothing, it was great
What Kaspian thought about it:
He is not into blueberry baked goods.
Next time:
No changes needed
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