Super Sauce

Cooking Light has some phenomonal Asian inspired recipes.  I have blogged many of them before and even mentioned how perfectly matched their suggested ingredients are for these recipes.  I like "Chinese" food, but can honestly say we haven't ordered Chinese since we moved in this house about three years ago.  And I think that is because I have more fun making my own.  I have made Chinese food menu type dishes several times over the last few years.  After having a bunch of Cooking Light Asian recipes under my belt, I feel confident about two things: they are insanely delicious, but there is never enough sauce.  I know that Cooking Light has to stick to certain guidelines in order to be able to deem their recipes "light" and I am assuming they need to keep the Asian recipes under wraps when it comes to sodium content....hence, the reduced sauce volume.  So for this recipe below and most others, I just double the ingredients in the marinade/sauce portion of the recipe.  Totally cheating on sticking to the nutritional facts, but perfectly delicious!

 

Beef and Broccoli Bowl
Adapted from Cooking Light October 2012
 

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag brown rice 
• 1/2 cup lower-sodium soy sauce
• 1 tablespoon cornstarch
• 2 tablespoon hoisin sauce
• 1 (12-ounce) boneless sirloin steak, cut into thin strips 
• 2 teaspoons canola oil
• 2 cups broccoli florets 
• 1 cup vertically sliced red onion 
• 1 cup chopped carrot 
• 1 cup water
• 2 teaspoons dark sesame oil
• 1/3 cup sliced green onions

 

Preparation

1. Cook rice according to the package directions.

2. Combine soy sauce, cornstarch, and hoisin in a medium bowl.



Add beef;



toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan;



cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan;



cook 8 minutes or until broccoli is crisp-tender, stirring occasionally. (Place a lid on the pot and steam for about 2 of the 8 minutes if you desire softer broccoli).  Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.



  Click Here for My Adapted Printable Recipe

What's at Steak ?

So I took a little blogging hiatus, hopefully you noticed ;-)  If you did, I hope you are glad that I am back!  Life has gotten in the way and unfortunately this blog here got the back burner.  I can remember a time when this little blog was always front and center.  It was a time in my life when I was newly married, living far away from family, itching to test my skills in the kitchen and impress my new husband.  I worked my day job, and then I came home to cook and then blog.  I spent hours researching recipes, photography tips and blogging how-tos.  I used to blog almost every night and it was most often the dish I had cooked only and few hours prior.  It was my biggest hobby and occupied a lot of my time when I first started. In fact, two days ago marked the five year anniversary of my blog Elizabeth's Edible Experience.  Amazing!  Five years of cooking, photographing, composing stories and blogging. April 15, 2008 was my first post and I had no idea what I was doing - both in the kitchen and on blogger. I can honestly say I never thought my blog would endure the way it has.  Even when I take a two month break like I just did, there are still visitors checking out my recipes while I am away and to this day that is still a very exciting feeling. 

Now my life is filled with so many other things that take precedent.  We are living back in my hometown with family where we always have so many things to do.  We built our first home and I am obsessed with decorating it and making it perfect.  I still work full time in a very fulfilling job.  And most importantly we have a precious little 2 1/2 year old son that occupies all of my time and energy.  And it is so worth it.  Life is super good right now!  But luckily, all of the hard work and time I put into my blog before those new developments afforded me a readership that makes coming back here worth it.  And the good news is, we always have to eat, so as long as I keep my camera close and find a few minutes to steal away to the computer to document it all I think Elizabeth's Edible Experience will remain. 

So how many of you have been around since the beginning?  Please let me know in the comments, I would love to hear from my oldest most loyal readers!

 

Hamburger Steak with Onion Gravy
Adapted from Cooking Light April 2013

Ingredients

• 1 pound ground sirloin
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon canola oil, divided
• 1 1/2 cups vertically sliced onion
• 2 teaspoons all-purpose flour
• 1 cup unsalted beef stock
• Smoky Haricots Verts and Mushrooms

 

Preparation

1. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2.  Heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. Add patties; cook 3 minutes on each side or until browned; remove from pan.



3. Add remaining 1 teaspoon oil to pan; swirl to coat. Add vertically sliced onion; sauté 3 minutes or until lightly browned and tender.



Sprinkle onion with flour; cook 30 seconds, stirring constantly. Add stock and remaining salt and pepper; bring to a boil.



4.  Return patties to pan; reduce heat to medium, partially cover, and cook 5 minutes or until gravy is slightly thickened.  Remove from pan and server or vegetables and mashed potatoes.  Top with gravy.



Click Here for My Adapted Printable Recipe

Mastered Meat

Last week I worried that with our tantrum throwing toddler we would never have a nice meal again.  My outlook was grim and I didn't have high hopes about future dining options in our home.  But that was after a particularly trying night and things are always better in the morning.  In fact, this is the meal we made the day after I wrote this post and I couldn't have been more pleased with the outcome.  This recipe was the perfect one to get me back to a positive conquer-the-kitchen attitude.  It was easy, half accomplished by my husband on the grill (team work always helps!), and insanely delicious.  I never imagined that this recipe with an ingredient as unfamiliar to me as anchovy paste could have such and impact.  Forrest and I tag-teamed the recipe and were blown away by what we served just a mere 20 minutes after commencing.  The cheap cut of meat (I got two half-pound boneless sirloins for 5 dollars total) was grilled to perfection, the slicing suggestion and presentation were amazing and the anchovy/lemon butter was the most unimaginably perfect accompaniment.  No matter what your situation at home may be, this is a gourmet meal in both taste and appearance that you can serve in little to no time!

Grilled Sirloin with Anchovy Butter and Rapini
Adapted from Cooking Light March 2012

 

Ingredients

• 1 (1-pound) boneless sirloin steak
• 1/2 teaspoon kosher salt, divided
• 3/8 teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons grated lemon rind, divided
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon anchovy paste
• 1 teaspoon extra-virgin olive oil
• 1/4 cup sliced onion (about a half of a small onion)
• 2 garlic cloves, sliced
• 1/4 teaspoon crushed red pepper
• 1/2 cup fat-free, lower-sodium chicken broth
• 8 ounces broccoli rabe (rapini/brocollini), two inches of the bottom stems cut off

Preparation

1. Heat a grill  medium-high heat. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.



Add steak to grill; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 15 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste;



 stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds.



Stir in broth and rabe; bring to a boil.



Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.


Click Here for My Adapted Printable Recipe

15 Things to Make Before You Die - Installment # 3

The culprit on the list of things to make before I die that I was most excited about was the Pan Seared Beef Tenderloin Steaks. I love steak, but we don't eat it very often because we don't have a backyard or a grill. I was excited to try out a different method for preparing the steaks. I couldn't find filets that had that typical round steak house appearance, but the supermarket labeled these as beef tenderloin filets and they were all I could find so I figured they would do. They were a little thinner than I had desired which in the end probably made cooking them to the perfect temperature easier.

I assumed this method of cooking the steaks wouldn't be very difficult, so I picked a recipe that had an accompanying sauce in order to make it more worth while. According to the original article, "Knowing how to cook a great steak will always get you rave reviews in the kitchen." They were absolutely right, this recipe was minimal effort with a huge payoff. Forrest and I both loved the filets and the pan sauce was the perfect pairing. I see no reason why I haven't tried this out sooner and I know it will be something I am excited to repeat in the kitchen.

View my progress on the list below:

1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie
4. Creme Brulee
5. Fudge
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
14. Souffle
15. Chicken Stock - Check.

8 down, 7 to go!

Filet of Beef au Poivre
Adapted from Barefoot Contessa

Ingredients nocoupons

• 6 filet mignon, cut 1 1/4 inches thick
• Kosher salt
• 2 tablespoons coarsely ground black pepper
• 3 1/2 tablespoons unsalted butter, divided
• 1 1/2 tablespoons olive oil
• 3/4 cup chopped shallots (3 to 4 shallots)
• 1 cup canned beef broth
• 1/2 cup good Cognac
  

Directions

Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.

Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium.

Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare and 6 minutes on each side for medium.

Remove the steaks to a serving platter and cover tightly with aluminum foil.

Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes.

Add the beef broth

and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes.

Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.

Serve the steaks hot with the sauce poured on top or in a metal ramekin along side the steak.

Click Here for My Adapted Printable Recipe

What's at Steak?

Whenever I dine out and see pasta with steak or salad with steak I turn my nose up. I just don't think it sounds good and they don't seem to belong together. Steak goes with potatoes, period. Steak and potatoes are like cookies and milk - hard to say one without the other.

Since I feel so strongly about that pairing I am not exactly sure what intrigued me about this dish. But the second I saw it in this month's Cooking Light I was sure I would make it. And I am so glad I did - this dish was hearty and mouth watering. The mushroom sauce was the perfect compliment to the succulent steak! Another great benefit of this dish was the short cooking time. For such an elegant dish, it came together in no time flat.

Steak Tips with Peppered Mushroom Sauce
Adapted from Cooking Light January 2010

Yield: 4 servings

Ingredients

• 3 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
  
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 (10-ounce) package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire Sauce
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free, less-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.

Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots

and mushrooms; sauté 4 minutes.

Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.

Gradually add broth, stirring constantly with a whisk.

Add pepper, salt, and thyme sprigs.

Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.

Discard thyme sprigs. Garnish with thyme leaves, if desired.

Request Fulfilled !

My oldest brother Trey is a really picky eater. He isn't adventurous at all as far as his tastebuds are concerned. When I visited home last weekend I asked him what type of things he would be interested in seeing on my blog. He rattled off a long list of dishes that contained things like Shepard's pie, Pepper steak, and "something stuffed". Since "stuffed" dishes and Shepard's pie didn't seem to be the healthiest options I was pleased to find a recipe for Pepper Steak in the newest issue of Cooking Light.

Pepper Steak
Cooking Light September 2008

Ingredients

3/4 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake ( I used sake)
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
1/2 teaspoon salt
3 cups hot cooked short-grain rice ( I used brown whole grain rice)

Preparation

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

Combine steak pieces, soy sauce, wine, sugar, and black pepper.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender.

Spoon bell pepper mixture into a large bowl.

3. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture.

Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.

Yield

4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

This version of pepper steak was very easy to prepare. For some unknown reason we don't eat a lot of red meat in our house so this suggestion from my brother was a great change for us. The liquid mixture for the steak gave it great flavor. We really enjoyed this meal. If you don't have a wok you could easily prepare this recipe in a regular flat skillet.

Thai Fish Sauce - Take Two

In an attempt to reuse the famous Thai fish sauce from my Pad Thai, I decided to make another recipe this week that used the same ingredient. Too often I buy ingredients for one recipe and then they sit in the back of my pantry never to be reused. I had tagged a recipe in one of my Cooking Light magazines several months ago that also required Thai fish sauce so it was perfect for my ingredient repeat I was going for. This was a really fun dish to prepare and it was a change of pace for us -we rarely eat red meat and Thai Tacos are very unordinary.

Thai Beef Tacos with Lime-Cilantro Slaw
Cooking Light April 2007

Ingredients

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed (I could only find 2pd flank steaks at the grocery so I doubled the recipe)
Cooking spray

Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Remaining ingredient:
8 (6-inch) fat-free flour tortillas (We used whole wheat tortillas)

Preparation

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray;

cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

Yield

4 servings (serving size: 2 tacos)

Forrest really liked this meal, I wasn't a big fan of the Slaw. The meat was amazing and had so much flavor though. I enjoyed the meat alone the next day for leftovers. I wouldn't make the slaw next time - too many ingredients for not a big enough pay off. Note: if you make the steak, it seems like it is way to small of an amount for the marinade but it isn't. The fish sauce and the ginger and the garlic chili sauce are all really strong ingredients so they go a long way.